They requested a traditional butter cake. I had some issues with cracking on the top during baking. I think it was because I had the oven temperature too high (350) when I should really have done it at 325 or even 300 degrees Fahrenheit. The 350 degrees would usually be okay for a butter cake, but since this pan is so large, I should've reduced the temperature to make sure the middle was baked before the outsides started burning. The cracking wasn't too big of an issue though since it went on the bottom, so I just trimmed it to make it level and flipped it over.
I crumb coated the cake in a simple buttercream icing, just butter and icing sugar and made it as smooth as possible. I left that to set in the fridge while I made the LMF fondant. LMF is really easy to make and ready for use right after it is made which makes it quite convenient. So as soon as I made the fondant, I rolled it out and covered the cake. To make the crease in the book more visible, I used the ball tool from my gumpaste tool set to push into the crease. 
After tinting some fondant pink, I used a mold to make the border and a strip of rolled fondant to make the book mark. The silicon molds are very convenient for making borders and other decorations. The key to using them is to brush it with cornstarch or powdered sugar first, so the fondant/gum paste pops out easily and to push the fondant/gum paste in level with the back of the mold so that the decoration sits flat on the cake when its done.
I formed the cross out of strips of fondant mixed with some tylose powder to stiffen it up. The cross was a little tricky and took me some time to get right, as it was hard to free form all the pieces and make them symmetrical. The letters were made with tappits. The detail above the date was made using the same mold as the border.
This cake ended up getting completed all in one day, from baking to completion. This is a big accomplishment for me since usually I take days to get a cake done!
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