I suppose one of my biggest downfalls when it comes to cakes is I hate using RTR (fondant) icing on kid's birthday cakes. I don't think the kid's enjoy it as much as soft butter icing.
I know Matilda's birthday cake would have looked 10 times better if I'd iced it completely in RTR but I couldn't bring myself to do it. This cake was probably one of the hardest I've at to transport with it's swiss roll towers. (For future reference, crumb coating swiss roll is not only a difficult and time consuming task but it is also completely pointless, RTR all the way.) I was not happy with it but everyone else seemed impressed with it. Especially the birthday girl and her mummy, and that's all that matters right?