Ok, so today I spent doing my practice cake. I tried a couple types of fondant-the marshmallow one and a non marshmallow one I found on allrecipes.com, but the marshmallow one was totally better. The brown fondant on the cake is the other one and I don't know if you can see in the pictures but it didn't stretch very well and had tiny tear marks in it.
I had a hard time covering the bottom layer since it was large. The fondant tore when I tried to lift it, so hopefully I will have better luck with the final version. I think part of the problem was that I rolled it really thin since I didn't have quite enough pink. I rolled it out on the counter, but I may need to roll it on a cutting board and just pick it up and dump it on to keep it from tearing.
This is the "good" side:
And this is the side that had issues with tearing:
When I make the final version I need to figure out how to not have powdered sugar showing all over the cake from rolling out the fondant and I need to tone down the pink. I wanted the cake to be a pastel pink but I didn't realize how strong the gel colors are and I ended up with pepto bismol pink instead:p
I also need to decide between flowers and circles for the top layer. I did half and half on this cake just to see which I like better, but I can't decide.
The inside of the cake, Neapolitan of course:)