This is a home cake!! Wanted to try some new flavours and techniques!
Soooo, bottom tier is a 7" vanilla cake filled with layers of vanilla imbc, studded with homemade choc chip cookie dough. Covered in ganche and the sugarpasted with Satin Ice – my new best friend!!
Middle tier is a 6" vanilla cake filled with layers of vanilla imbc and a caramelized biscuit spread, then ganached and pasted….. I then attempted to apply a side stencil…..hmmm…..more practise I feel!! lol. My blue decorators tape came in handy here for sure, as did a very handy tip from Rae who talked me through making a cuff to hold it together and not wreck the dry icing!! Thanks mate!
The top tier is a 5" choc cake filled with raspberry imbc and then ganached and pasted. Now, this was the most tricky tier…I tried to do a Kate (greedy baker) sprinkle jobby, but failed miserably with piping gel!! So had to cover it with Royal Icing and then reroll to get those pesky balls to come round to my way of thinking!! Then there was about an hour of filling in with my tweezer!!