For a tropical-themed Cub Scout Blue and Gold banquet, this is a white cake with mango puree buttercream and lime curd filling, iced with a classic egg yolk and sugar syrup buttercream. The bottom tier is draped with a modeling chocolate "grass" skirt, and the top is ringed by chocolate painted palm trees. Tropical flowers made with fondant and hand painted surround the cake and the chocolate "29" topper. Hand-made chocolate fondant coconuts are sprinkled all over the top of the cake, and were a huge hit with the scouts. The coconuts tasted like Tootsie Rolls!
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