We celebrated my Father-in-law's 70th birthday on Saturday night. I baked a two tiered cake. The top tier was a 7" round butter cake filled with peaches and fresh cream. I reduced the sugar for the cake and that made the texture a bit harder and drier.
The lower tier was a 9" round chocolate butter cake filled with fresh cream and whole Oreo cookies!
I made the fondant number 70 a few days earlier. This time round, my fondant was off. It was very dry and cracked easily. I think it has something to do with the fact that my gelatine just did not want to dissolve into a clear liquid when I was making the fondant.
Anyway, since I had no time to make a new batch, I worked with what I had and covered all the ugly cracks and tears with green fondant and also a green ribbon!
Then I just topped it with the numbers and real vermilion gerberas.