Fondant cake - purple yam cake with coconut cream filling

Ingredients

• Three inch round purple yam cake; use a third of the Lemon Cake recipe, and took out all the lemon related ingredients, then replaced it with about 1/2 tsp purple yam flavouring.
• Coconut cream filling.
• Swiss buttercream.

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Preparation

• Put the filling in between layers of the cake. Make sure to pipe the perimeter of the cake with buttercream as a guide of the thickness of your filling, and as a protection to stop the filling oozing out of the cake.
• Spread the filling, and make sure it's level with the buttercream guide. Now you have your filled cakes. Carve the cake to your desired shape; in my case teacup.
• Coat the cake with a thin layer of buttercream; this will help keep the crumbs intact (hence, crumb coating).
• Chill the cake until the buttercream doesn't smudge on your fingers when touched; maybe around 30 minutes.
• Do the second coating of buttercream. This time thicker, and the purpose is to shape the cake as perfect as you can, so as to make a nice smooth silhouette once the fondant is draped over.
• Make sure to chill the cake until the buttercream is set before covering with fondant.