This Great Cake Contest entry was submitted by marinecj from Algonquin, Illinois: Delicious and so cute! Chocolate cake with raspberry and hazelnut filling.
Bake your favorite chocolate cake(s) according to directions in a round cake pan. Let cool and release from pans. (you can also use 2 cakes and stack them)
Cut the top slightly if you are using 2 cakes (helps it to be level). Then cut the cake in half (for filling).
Warm some hazelnut butter in the microwave for about 20 seconds or until slightly liquid. Pour on bottom half. Then spread raspberry pie filling on top. Repeat steps if using 2 cakes or more. Place top on bottom of cake.
Spread buttercream frosting in a thin layer all around the entire cake and place in the refrigerator for about 15-30 minutes. This is a crumb coat.
Roll out your fondant (add coloring to change the base color or leave white). Place fondant on cake, smooth out and cut access. Put in ziplock bag to use again.
Create your carriage design from a circle (cut a 90 degree angle out) and decorate by using embossing tools. Mold & cut left over fondant into flowers, the baby and other decorations.
Pipe any left over buttercream frosting on bottom and ENJOY!