Cake! magazine by Australian Cake Decorating Network November 2016 | Page 48

Step 18: Add the bottom cake layer to the 5 inch board Step 15: Trim cake into 5 inch square using the 5 inch cake card. Keep leftover cake. Step 16: Cut cake evenly into three levels. Step 17: Ganache 5 inch cake board to adhere cake. Step 19: Ganache and add the top layer of cake, flipped over. Step 20: Continue with third layer of cake. Make sure it is level and approx. 4 inches high. Step 21: Insert 3 bubble tea straws and cut off at the height of the cake. To make sure they are level, measure and cut one, then line up the other 2 with the height of the straw and reinsert. Step 23: Step 22: Attach backing paper with a small amount of ganache. Repeat steps 16 to 22 Using the ganache as glue attach the 5 inch cake using the 6 inch cake card. card to the baking paper. Check levels again. Step 24: Using the top 6 inch and bottom 5 inch card as a guide, carve the cake. Keep any scrap cake for building up the sides.