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Black Pearl Layer Cake

Black Pearl Layer Cake

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Black pearl ganache

  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon wasabi powder*
  • 2 tablespoons black sesame seeds
  • 2 tablespoons (1/4 stick) butter, room temperature

Ginger syrup

  • 5 tablespoons matchstick-size strips peeled fresh ginger
  • 1 vanilla bean, split lengthwise


  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon vanilla extract

Whipped cream frosting

  • 2 cups chilled heavy whipping cream
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • Additional black sesame seeds

Recipe Preparation

For black pearl ganache

  • Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.

For ginger syrup

  • Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.

  • Strain syrup into small bowl. Chop ginger. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.

For cake

  • Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.

  • Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.

  • Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. DO AHEAD: Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.

For whipped cream frosting

  • Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

  • Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Recipe by Katrina Markoff CEO of Vosges Haut Chocolat in Chicago,Reviews Section

Homemade Pink velvet cake covered in a thick layer of stabilized whipped cream and fresh raspberries. If you loved my white velvet buttermilk cake and my red velvet cake, this is the cake for you. This pretty pink cake is perfect for Valentine’s Day.

Caramel Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.

Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.

Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.

Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.

Spread icing onto the cooled cake layers. Stack layers ice top and sides.

Finally, a sophisticated birthday cake for the grownups in the room, or anyone else who loves dark chocolate and red wine.

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This was my first time making this. She passed away before I was born and my aunt is the only one that makes it still. The icing didn’t turn out right because I ran out of cocoa powder and it needed more. Still very tasty though! I wanted to make a cake she made for my first time using this cake stand.

2 sticks of softened butter

Pour into 2 round layer pans. Bake at 350 degrees for 30 minutes. Don't overbake!

powdered sugar (1/2 - 3/4 of a box)

water or milk (until creamy enough to spread)

cocoa (amount depends on how rich you want it)

Edit: an eggless icing version

Cream together 1/2 c shortening 1/2 c butter

Add 1 cup at a time 4 c powdered sugar 3/4 c cocoa powder

Best until fluffy. Should make 3 cups of icing

Also suggested baking it at 325 degree instead of 350. Still 30 minutes. My guess is my grandmothers oven back in the 70s and 80s didn’t cook as hot as modern.

Galaxy Mirror Glaze

This is now the most exciting part of making a Mirror Glaze Galaxy Cake. It is super, super thrilling.

How will be the consistency? How will be the pattern? These are questions what will be running through your head when you make your first time a mirror glaze. But keep cool. Watch the video. I show how to glaze the cake that it turns out really beautiful. Just follow the steps in the recipe and the video.

You did a great job so far. You will rock the mirror glaze too!

For the mirror glaze I used the following colors: black, navy blue, Aztec blue, purple, pink, white. I also used black pearl dust.

Strain and divide mirror glaze in 5 bowls. 2 big bowls and 3 small bowls. Add Aztec blue and navy blue in the ratio 3:1 in one of the two big bowls. Add black and navy blue in same amounts in the second big bowl until you reach a very dark blue tone.

Add pink, purple, and a bit of Aztec blue (teal tone) to the 3 small bowls. Add a bit of white if anything is too intense to lighten up the colors.

Line a cookie or baking sheet with parchment paper. Place a vase upside down in the middle of the sheet and place the cold cake on top.

The glaze needs to be 90°F / 32°C that it is not too thin and not too thick. Use a candy thermometer. When your glaze is too hot, let it stand until it cools down a bit. This will go very fast. Otherwise, the glaze doesn't stick to your cake and is too runny. When the glaze is too cold, it is too sticky, and you can't pour it over your cake. In this case, warm it up in the microwave for a few seconds.

Pour the blue from the first big bowl into the very dark space blue in the second big bowl. Give it a few gentle swirls but don't mix up the colors. Pour over cake beginning on the top and then let drip over the sides until the cake is fully glazed.

Drip with a spoon a few lines of teal, purple, and pink on top. Go with the lines of the light and dark blue pattern. Smooth colors carefully by brushing with the big offset spatula over the top of the cake. Go with the lines on the cake.

Sprinkle a bit of black pearl dust and white food coloring on top with a brush. The galaxy cake will be even more beautiful.

Congratulations! You are a proud owner of an amazing looking homemade Mirror Glaze Galaxy Cake. You did a great job. Woohoo. Let's do the happy galaxy dance.

Looking back, it was exhausting, on some points overwhelming, super exciting, thrilling, we had a lot of fun, and it was just a special, not everyday project.

This Mirror Glaze Galaxy Cake is truly out of this world. It is

If you make this Mirror Glaze Galaxy Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

Boba Milk Tea Cake

I’ve been dreaming about this boba milk tea cake for quite some time.

It’s been a long time coming but I’ve finally perfected the recipe.

Some people may reward themselves by shopping, getting a massage, or going to happy hour. I reward myself with boba milk tea.

Growing up, I enjoyed this stuff ALL THE TIME. Maybe a little too much. Now that I’m a tiny bit wiser and more concerned about my eating habits, I limit myself. Why?

Because boba milk tea tends to be packed with sugar. It’s a sweetened tea mixed with milk (or non-dairy creamer) and topped off with sweet starchy tapioca pearls. It’s a dessert that’s much to easy to drink and devour instantaneously.

Of course, I took this sweet drink and translated the flavors into a celebration cake. In honor of my 33rd birthday, here’s the boba milk tea cake!

What is boba milk tea?

Also known as bubble tea, pearl milk tea, or tapioca tea, boba milk tea refers to this Taiwanese beverage consisting of brewed tea, milk or non-dairy creamer, sweetener, and chewy tapioca balls.

Any tea can be used to make this drink, and it can be served iced or warm.

On its own the boba (cooked tapioca pearls) does not have any pronounced flavors. It usually gets infused with either maple syrup, brown sugar, or honey for flavoring. I prefer a combination of maple and brown sugar.

Components for the boba milk tea cake:

  • Milk Tea Cake
  • Black Tea Simple Syrup
  • Milk Tea Concentrate
  • Milk Tea Buttercream
  • Brown Sugar Boba (Tapioca Pearls)

I must warn you. This is a very involved cake. There are numerous components. However, can complete the different parts over several days to make assembling this cake more manageable. YOU CAN DO IT!

  • DAY 1: Bake the cake. Cool and wrap tightly in plastic wrap.
  • DAY 2: Make the simple syrup and milk tea concentrate. Store in the fridge until ready to use.
  • DAY 3: Make the buttercream, cook the boba, and assemble the cake

During assembly, the cake is soaked with a mixture of black tea simple syrup and milk tea concentrate. This helps to highlight the tea flavors of the cake.

The frosting is a simple American style buttercream made by creaming butter with powdered sugar. It’s flavored with black milk tea concentrate and enhanced with a touch of vanilla.

For the finishing touch, the assembled cake is topped with warm brown sugar boba.

Reserve Creaming Method

I adapted the cake recipe from my Apricot Chamomile Cake. Rather than the usual creamed butter/sugar mixing technique, this cake requires you to mix the batter a little differently.

The dry ingredients are added to the mixer first, then the butter is slowly added making for a crumbly mixture.

This technique lends for a tighter cake crumb, meaning smaller air bubbles in the bake cake layers.

The mixing may seem weird, but trust me! It’ll work out.

Warning: Do not refrigerate cooked boba!

The warm boba will slightly melt the buttercream. Don’t be alarmed. It adds a pleasant variety to the temperature and texture of the cake. HOWEVER, once you top the cake with boba, I suggest you eat it right away. Find friends, neighbors, and co-workers to share it with.

Tapioca pearls are best eaten within hours of cooking. It’s not something you can store in the fridge. It will harden to a rubbery consistency.

If you happen to have leftovers of the cake, I suggest removing and discarding the boba before storing the cake in the fridge.

Want to learn how to make boba from scratch? Try my homemade boba tapioca pearls recipe!

The recipe for this boba milk tea cake makes three 6-inch cake layers. The milk used in the cake recipe is steeped with black tea until it’s super potent. This lends to the caramel color of the cake.

Black Pearl Layer Cake - Recipes

1 box of your favorite cake mix

Black Cake Mate® Tube Icing

1 Bottle Cake Mate® Pearl Decors

1 Bottle Cake Mate® Black Decorating Sugars

1 Package Cake Mate® Metallic Polka Dot Baking Cups


STEP 1 Bake cupcakes using Cake Mate® Metallic Polka Dot Baking Cups.

STEP 2 Let cupcakes cool completely.

STEP 3 Using White Cake Mate® Decorating Icing Pouch cover the entire top of the cupcake with white frosting.

STEP 4 Cover the layer of white frosting completely with Cake Mate® Black decorating sugars.

Expert Tip Try sprinkling a thick layer of decorating sugars onto a small plate. Turn the cupcake upside down and lightly roll the top layer of icing onto the plate to cover completely with the sugars. Do not press too hard onto the plate or you’ll smudge the icing.

STEP 5 Using White Cake Mate® Decorating Icing Pouch fastened with the #12 tip, create a layer of large round dots at the center of the cupcake.

STEP 6 Repeat Step 5 creating another, smaller layer of large round dots on top of the first.

STEP 7 Repeat Step 5 creating a final, small layer of large round dots on top of the second.

STEP 8 Using Black Cake Mate® Tube Icing fastened with the #5 tip, create a layer of small round dots on the very top of the cupcake.

STEP 9 Carefully place Cake Mate® Pearl decors on the top layer of black round dots.

Who created the red velvet cake?

It seems the red velvet cake is perhaps not very old and not too terribly Southern.

There is no written record of the cake, no lineage of who first dreamt it into existence, who first published it in a cookbook, and how it came to be so widely adored across all the states.

But historians and intrepid food journalists have managed to piece together enough of an outline that we can safely say this: We really don&apost have any idea.

A velvet cake was a term used in the Victorian era to differentiate between cakes that were popular in that day—sponge cakes and pound cakes—which happened to be fairly dense and chewy and a type of cake that used almond flour, cocoa, or cornstarch to lend the cake a soft, fluffy texture and fine crumb.

During this era, cooks discovered that if you combined acidic ingredients like vinegar with non-Dutch processed cocoa (which was typically all that was available at the time), a cake would develop a faint red hue.

A mahogany cake, which is a lightly-flavored chocolate cake, used cocoa powder instead of chocolate, and it developed a red-brown tint because of that exact chemical reaction between the cocoa and acidic ingredients. A cousin to the mahogany cake was a deep, chocolatey cake called devil&aposs food cake. It used chocolate, however, so it was a deep brown color.

According to Serious Eats senior editor Stella Park, during her appearance on The Splendid Table, a combination of devil&aposs food cake and mahogany cake was first published in 1911 as a recipe for a velvet cocoa cake.

My Wedding Cake – Vanilla Cake with Apricot Filling and Amaretto Buttercream

Ah, yes, I’ve been waiting for a day when I would have enough patience to post my wedding cake recipe and assembly tutorial. Well my good friends, this is the day! We set our cake up next to two photos, one of my parents at their wedding and one of his parents at their wedding. It was so cute – and we have some good-looking parents!

The photo above is from our photographer, Ciras Photography. That’s my cake! So how did I do it? Well, a few things you should know about what’s hiding under all that fondant and royal icing…

1. The base tier is fake – it’s rice krispie treat made into a 12 inch round. It’s still delicious, but it’s not cake. We didn’t serve our cake since we had an awesome dessert table (whoopie pies, rice krispie treats, cookies, milk shots, cupcakes, M&M’s, jelly beans, so much more).

2. The second tier is an 8 inch round with four layers of vanilla cake. Apricot filling every other layer. Amaretto buttercream every other layer after the apricot filling. The top tier is a 6 inch round with the same four layers.

3. I used moistening syrup! This is the first time I’ve ever used this in a cake, and it helped. The cake recipe was a classic vanilla cake, but I don’t think it would’ve come together as well without the amaretto moistening syrup.

4. Finally, I’m so glad I made my own cake. It made my wedding day THAT much more special.

You can see my gumpaste peony flowers in this post. Now for the cake recipe, I got this from Dede Wilson’s book Wedding Cakes You Can Make.

Classic Yellow Vanilla Cake

From Dede Wilson’s ‘Wedding Cakes You Can Make’

Yield: two 8 inch cake rounds (about 1 inch tall)

  • 2 ¼ cups cake flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter (1 ½ stick), room temperature
  • ¾ cup granulated sugar
  • ¾ tsp vanilla extract
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  1. Prep two 8ࡨ inch round pans with nonstick cooking spray and parchment paper lined on the bottom of the pan. Preheat oven to 350 degrees.
  2. Sift together the flour, baking powder, and salt set aside.
  3. Beat the butter using the flat beater attachment until soft and creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes. Scrape the bowl once or twice and beat in the vanilla.
  4. Beat in the eggs one at a time, scraping down each time. Add the flour mixture and alternate with the milk until both are gone. Beat until smooth on low medium after each addition.
  5. Divide the batter evenly between the pans and smooth the tops with a spatula.
  6. Bake for about 23 minutes. Cool in pans for about 8 minutes before unmolding. They should look slightly browned like below.
  7. You can wrap these cakes after completely cooled and refrigerate/freeze if not using within 2 days.

This was a great vanilla cake recipe, delicious and dense so good for stacking. I doubled this because my layers ended up being short, about 1 inch tall each. The recipe said that it made 2 inch layers, but I didn’t get layers that tall. Here is the recipe for the moistening syrup:

Amaretto Moistening Syrup

  1. Combine the sugar and water in microwave safe bowl.
  2. Microwave on high until the sugar dissolves about 1 minute.
  3. Add amaretto liqueur in after it cools slightly. Feel free to add more than 1 Tbsp if you want a stronger taste.
  4. This recipe can be altered using different types of liqueur.

I found the Amaretto buttercream recipe from a great site, Modern Domestic. It was used with almond cupcakes.

Amaretto Buttercream Frosting

Yield: enough for a four layer 8 inch cake

  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 to 4 cups confectioners’ sugar
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 Tbsp amaretto liqueur (like Disaronno)
  1. Place the butter in a large mixing bowl. On medium speed of the mixer, beat until fluffy, about 3 minutes.
  2. Add sugar slowly, one cup at a time until each cup is incorporated before adding another cup. Start adding some of the milk each time to help the frosting come together.
  3. Add the vanilla and amaretto. Add the rest of the sugar and beat until smooth and creamy. Add some more milk if needed, but I like adding the rest of the milk last in case I don’t need all ¼ cup of it.
  4. This icing can be stored in an airtight container for up to 3 days. It can be stored longer if refrigerated. Remember to bring to room temperature before using if stored in the refrigerator.

The apricot filling I did not make myself. Instead I got a delicious jam – the Bonne Maman Apricot Preserve. I really only bought this brand because it looked homemade because of the packaging. Turns out, it was really really good and had huge chunks of apricot in it. The rice krispie treat faux bottom I used directly from the box. The only difference was that I pressed the rice krispie treat really hard down and tried crushing the krispies instead of keeping them airy. The recipe is here on the site. Then the royal icing I used to decorate the fondant is here on an older post of mine.

Now the assembly (I told you this post would take a lot of patience to write…but also to read!).

Directions for Making this 3-tiered Wedding Cake

1. The Faux Layer – Make the largest 3rd tier ahead of time to save yourself time before the wedding. I made mine 2 weeks in advance.

a. Use the rice krispie treat recipe in the above link. I used 3 boxes of rice krispie with 3 bags of marshmallow. I originally underestimated the amount of rice krispie I would need and after I made two boxes worth I decided I wanted a taller 3rd tier.

b. Line the bottom of a 12 inch pan with parchment paper and grease the sides of the pan. Press all of the rice krispie mixture in this pan very hard. Make sure to fill in all gaps especially near the sides of the pan. You don’t want large divets in your cake sides. Use a piece of parchment paper to help you push the rice krispie down in the pan so it doesn’t stick to your fingers. In the second photo below I ran out of rice krispie and had to use cornflakes to substitute.

Then I just glued the third layer to the other two layers.

c. Take white candy melt or white chocolate and melt it, then spread it over the rice krispie treat with a smooth spatula to fill in the little nooks and crannies. You can see how the other two layers I had already done that, and I just did it to the third layer to finish it up.

d. Then saran wrap and store until you’re ready to fondant that layer. I did my fondant the week of the wedding so it wouldn’t dry out. When you are ready for covering the cake, use your buttercream and spread a thin layer over the whole bottom to act as glue for the fondant covering.

e. After you have your buttercream spread on the “cake”, roll out enough fondant to cover your 12 inch round “cake” plus two times the height of your cake. For me it was about 18 inches (plus two inches for error). If you haven’t rolled out fondant you can look at my post for tips and has a pretty good tutorial on YouTube.

The rice krispie is so much easier to fondant than real cake since real cake is soft. Be sure to smooth it out like below.

Then cut the extra edges off of the cake.

2. The Cake Tiers – Now for the cake part! Below is how to assemble the two top tiers of the cake.

a. First cut your cake layer so you have four pieces of cake. You will be assembling one layer buttercream, the second layer apricot filling, and so forth. I had to cut the 6 inch cake. I used a cake leveler I bought from Walmart – I think it was only $5 or something. It’s pretty much the same wire they use for cutting clay and you can adjust the wire until it’s the correct level. Try to make your layers even!

b. Then take a 6 inch or 8 inch cake board and spread some buttercream on the bottom like a glue and place your first cake layer on that. Using a pastry brush, brush the amaretto moistening syrup on your first layer. I didn’t want mine too soaked with the moistening syrup since I didn’t know how the moisture would react with the fondant. It ended up being enough syrup for the cake, it kept it moist and not too soggy!

c. Then pipe a ring of buttercream around the edges. This is to prep the cake for the apricot filling so it doesn’t squeeze out of the cake when you put the other layers on top. And spread a layer of the apricot in the center of that ring.

d. Place another layer of cake on top. You can use the moistening syrup or not on the next layer. Spread the buttercream on that layer.

I did the same thing on the 8 inch cake below…

e. Repeat on the next two layers of cake. Then start covering the whole cake with the buttercream…starting with a big ole plop on the top of the cake.

f. Smooth around the sides of the cake until everything looks nice and pretty. I need to get a rotating cake stand, it would’ve been so much easier. If you’re like me and haven’t invested yet (I’m talking the $60 cake stands, not the plasticky type), you can put the cake on top of the cake pan you used to bake it in. It helps to raise it above the table for spreading the buttercream and when you fondant the cake.

g. Cover that cake in fondant now! I couldn’t get a photo since I had to work fast to cover the little cake. The 6 inch is the hardest to fondant. It did not turn out well for me, but the second time I did it I did much better. Just be prepared to smooth fast!

3. The Decor – Now the decor! My bottom tier and top tier I did a dotted design using royal icing. The second tier I just use ribbon. I did this because I knew for transporting the cake I would need to do it in two pieces. I carried the bottom tier on the cake stand as one piece and the two top tiers as another piece. This ensures your cake won’t topple over in the car and makes it much easier to carry. Then when I got to the reception room I would need to put the two tiers on top of the bottom tier, so I wouldn’t have time to decorate it. So I did ribbon.

a. Second Tier – The ribbon. Make sure your ribbon matches your royal frosting – or switcheroo and make sure the royal icing matches the ribbon you choose. place a dollop of royal icing (doesn’t need to be colored) near the bottom of the cake. Stick the end of the ribbon on the buttercream. Place a couple of other dollops of icing around the cake. Smooth the ribbon around and finish with another dollop of royal icing.

b. Bottom Tier – Now on the bottom tier I did a decoration using the royal icing.

1. Make 3 colors of royal icing – white (I guess this is really no color), black, and purple. My old post has the royal icing recipe. Match the purple icing to the ribbon.

2. Use a number 3 round tip and the white royal icing to pipe round pearls on the base tier. I did a similar design to Mich Turner’s Wedding Cakes book. If you don’t have these exact tips, just go from larger round tips to smaller as the numbers go down. You’ll get the same effect.

3. Next using the white royal icing and a number 2 tip, pipe pearls on the cake stand portion next to the larger pearls.

4. Next using the same tip and icing, pipe four round pearls on every other dot on the cake stand, making each dot of the four smaller. On the opposite every other dot pipe 8 pearls on the cake side, with each dot getting smaller.

5. Using a #2 tip and the black royal icing, pipe 3 black pearls on the cake stand each getting smaller in size. Then pipe one black dot on the cake side.

6. Then using the purple icing and a #2 tip, pipe purple pearls on the cake stand next to the black dots.

7. And use the same tip and icing and pipe four purple dots on the cake.

8. And you are finished the bottom tier!

c. Top and Second Tier – decoration!

1. Repeat a similar design on the top tier. See below for stacking the top tier on the second tier first. You can see that the consistency of my white royal icing was a little off, so the large white dots kind of liquified a little after a while.

2. Then I did a similar design on the top of the cake. First use a cake circle and trace a circle with a sharp knife on the top of the cake. Then use the black icing with the same #2 tip and pipe black pearls around the traced circle.

3. Then using pipe 3 purple pearls on every other black pearl. Then 5 white pearls on the opposite black pearls. See below for the finished piping on top.

3. Assembling The Tiers – Let’s stack these beotches!

a. For the bottom tier, I used dowel rods. I wanted this to be reinforced really well because the two tiers were really heavy. So line up the dowel rod to the side of the cake and mark where to cut it. Use an exacto knife and just cut into the rod, rolling it around. It doesn’t have to go all the way through, once it’s cut just break it with your hands.

b. Then use a cake circle or cake pan to outline the second tier of the cake on the bottom tier with a knife.

c. Place dollops of buttercream on the top of the tier after inserting the dowel rods into the cake. I didn’t do the buttercream until after I was at the reception and place the two tiers on top. I used 5 dowel rods.

d. Do the same on the second tier of the cake, but I used bubble tea straws instead.

Watch the video: Torte mit Fondant einkleiden - So gehts! Chefkoch (August 2022).