My sister the cake master at work!
The finished product: two-tiered birthday cake, each tier with layers of chocolate and red velvet cake and chocolate mousse filling - I made the mousse with bittersweet Godiva chocolate; incredible - and homemade buttercream frosting adorned with edible pearls.Cake Making Tips:
- Use springform pan for large base layer and cake pan rounds for top tier - just be sure to put a cookie sheet under your pans if your springform is leaky like ours
- First frost a "crumb layer" of icing, place back in the refrigerator to set, and then frost top layer
- Make sure to set mousse for at least a few hours so it's extremely cold when creating the filling layer or it will seep out the sides of the cake
- Dip icing tool in warm water when frosting the cake to ensure a clean, smooth finish
- Place strips of parchment paper under the base of the cake to catch frosting overflow, and remove at the end for a perfect clean edge to add piping to
- Get a rotating cake stand - they're awesome!
