“Rainbow colored” WASC cake filled with SMBC. Top tier was finished in SMBC then covered with MMF. Bottom tier finished in white choclate ganache then covered with MMF. I used the “upside down method” for the first time on both the SMBC and the white chocolate ganache and both worked beautifully! Thanks Lesley of Royal Bakery and Mayen of Way Beyond Cakes by Mayen for all the support and encouragement on this new recipe (SMBC) and the new techniques I used. Unicorn and rainbow are gum paste. All other decor is fondant. Flower border is a straight rip-off of a design from the amazing Nevie-Pie Cakes!