1st tier – Real Chocolate cake, strawberry jam, coffee and Malibu and brawn suger syrop.
Ganache for coating -75%black chocolates 2:1 plus 38% Butter milk.
2nd tier -dummie
Pastcolor fondant, Portugal – amazing product, super elasticity, almost like gumpaste, but doesn’t dry quiqly, so I covered the cake with only 3mm.