It was a success... I think. However, I didn't get a chance to test the quality of the cake after it'd been sitting out for 6 hours. Instead, it was eaten after 3 hours of having sat out on the counter. My plan was to have the cake finished the night before, leave it out until it would be served around noon the following day.
Here's what actually happened: It took me from 6:00 pm to 6:00 am to make the fondant and buttercream and then to assemble the cake. I had work at 7:00 am. People started cutting into the cake at 9:00 am, which is fine but it completely thwarted my plans. Oh well. They had a lot of positive feedback and said it wasn't too sweet. The only problem (to me) is the crumbly nature of the yellow butter cake. I think I can live with that.
My new major concern is the raspberry filling. Is it going to hold up for several hours inside my rolled fondant covered cake? I think a second test cake is in order. A smaller version. One that I can share with friends tomorrow...
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