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.