I kept the outside purple so that the reveal would be a surprise. And I really want to take a course to learn how to cover cakes neatly! But in the end, this humble cake served its purpose:
A cuter couple you never did see. He was beaming from ear to ear, and she was hopping up and down with excitement. The really adorable thing was, they both knew already, but their families did not. He chopped into the cake, cameras flashed, silly string everywhere...it's a boy!
A few quick notes:
I used this cake recipe from Sweetapolita. Instead of dividing the cake into 6 pans, I coloured all of the batter light blue, scooped out a third of it into a 9" pan, coloured the rest a bit darker, filled another pan with half of what was left, and then tinted the rest even darker for the last layer. Americolor Gel food coloring in Royal Blue gave me a good blue colour that wasn't too light or too dark.
The Swiss Meringue recipe that accompanies Sweetapolita's cake recipe uses a crazy amount of egg white (I'll buy pasturized egg whites next time), but the mellow flavour and ultra-smooth texture are worth it! I made the recipe twice but didn't use all of the second batch. The first batch was enough to fill and crumb coat it all perfectly.
I used this fondant recipe from Bake at 350. It's quick and easy...as long as you don't forget the 3 tbsp of water. Oops. I wrestled with that lump of goo for far too long before realizing what the problem was. Luckily, adding the water after the fact works. It's just a lot more work.