A birthday cake for my nephew who celebrated turning the grand young age of 22. I made a gluten free chocolate fudge cake filled with Hazelnut Chocolate and blueberry filling. It was coated in belgian chocolate ganache, with a decent spill of dark caramel sauce and drops of white chocolate ganache that I spliced with a toothpick to create a feather effect. I topped the cake with chocolate caramel balls and honeycomb. I added a few chocolate covered coffee beans along the board for good measure. On the outside I wanted to add a petrol effect with gold, silver and bright peacock blue brushed into the ganache. It’s a different twist on my non-fondant cakes :)