Watercolor Fondant Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder not dutch processed
• 3 large eggs at room temperature
• 1 3/4 cups sugar plus 2 tbsp
• 2 teaspoons vanilla extract
• 1 1/2 cups low fat milk warmed to 80 F
• 3/4 cup vegetable oil
• cooking spray
• 2 cake 8-inch round, pans
• 3 tablespoons raspberry preserves
• 3 tablespoons warm water
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 5/16 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup softened butter
• 1 pound confectioners' sugar 450 grams/ 1/2 bag
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk
• cake turnable, optional
• 24 ounces fondant white,  in white
• luster dust in silver
• violet Wilton , gel color
• gum paste Peony

Nutrition

• Calories : 1030 calories
• Carbohydrate : 150 grams
• Cholesterol : 150 milligrams
• Fat : 46 grams
• Fiber : 3 grams
• Protein : 9 grams
• SaturatedFat : 19 grams
• Sodium : 550 milligrams
• Sugar : 94 grams