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Prepare the cake batter in a 9" x 9" square pan. Cool, then freeze for easier handling. Slice the cake in 4 inches wide strips using a tranche board
as a guide.
Slice these in two. Assemble onto tranche board to ease handling.
Mix together 12 ounces of the Buttercream and 12 ounces of soft Ganache. |
| Remove top layers and brush the bottom with
1/2 of the syrup. Using a spatula fill with the fabrication ganache. Press on the top
(smooth) layer and brush with remaining syrup. |
| Apply a thin coating of fabrication ganache to hide the
crumbs. Chill both cakes for 1 hour or more until very firm. |
| Carefully trim the ends of the cakes - squaring them up. Slice each of the cakes into eight 2" x 2" cubes. Chill if needed before next step. |
| Holding the cake between your thumb and forefinger - rotate the cake and apply a thin covering of fabrication ganache to the sides.
Press the sides into the diced walnut. Return to a clean tray and chill. |
| With a small star tip and pastry bag apply a border
of fabrication ganache along the four edges of each cake. Chill
to set. Fill the open areas with the melted liquid ganache. Chill until serving. |
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