Spherical cake with raspberry compote buttercream

Here’s the cake I mentioned in the last post. The cake is a Victoria sponge with blackberry/raspberry goo buttercream, thickly crumb-coated with the same buttercream all over then covered with roll out fondant icing dibbled with bobbly royal icing and lots of fondant flowers.

The buttercream is fruity, sweet, smooth and silky. Definitely the nicest buttercream I’ve ever made.