| Slice the sponge cake into three equal layers. Place
the first layer on an 8" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup |
| Using a spatula spread 4 ounces of the Buttercream
onto the layer. |
| Press the center layer on and repeat steps #2 and
#3. Press on the top layer and use the remaining 1/3 of the syrup. |
| Using 4 ounces of the fabrication ganache and a
spatula hide the top and sides of the cake. |
| Working over a bowl of chocolate sprinkles - apply
them to the sides of the cake. |
| Using a pastry bag and a small star tip, apply a
border, near the edge, with the remaining 1 ounce of fabrication ganache. |
| Cover the top of the cake with chocolate shavings,
prepared from a bar of soft chocolate. |
| Using a small sifter/strainer lightly dust the top
of the shavings with powdered sugar. |
| Best prepared the day before and store covered in
the refrigerator. |
Main Menu
Small Cakes (13)
