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Create the green carrot leaves the day before the cake is to be served. Roll out premade green fondant and press the vein embossing tool over it. If you do not have one, simply make leaf vein indentations in the areas you will cut the leaves. Use the leaf-shaped cookie cutter to make different size leaves. Drape them over curved bowls or formers and allow to dry overnight.
Prepare the white cake mix with some orange food color to get the desired carrot tone. Bake this cake and then use the carrot-shaped cookie cutter to cut out your carrots. Place the cut out carrot slices on a flat pan and place them in the freezer.
When frozen so they are easier to handle, line them down the center of the bread pan.
Blend together the two chocolate cake mixes. Pour the mixed batter into the pan over the carrot cake slices. Bake in the oven as directed on the mix box. When done, allow the cake to cool in the pan before flipping it out onto waxed paper.
Use commercial chocolate icing or create your own with the 1 cup of cream and the semisweet chocolate heated over a low heat. Spoon this smoothly over the top of the cake so it runs down the sides some. Also use it to attach small bundles of the green fondant leaves to the tops of the carrots.
Crush chocolate cookies, such as Oreos, to create dirt to sprinkle on the top and sides of the cake.
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