Originally, there was talk of having a fruit cake base, and two or three tiers on top of that. While this would have been excellent structurally speaking, I saw that major problems would arise over matching icing colours. I was adamant from the start that if I was making this cake it would be covered in buttercream, not fondant. I hate the stuff, and there would have been a much greater chance of the cake looking a bit amateur. Because you
|yes, it's a cake...made of cheese.|
Because this cake is just a rookie test run, I'm taking complete creative control, and I decided to have some fun with the flavours and fillings. I'm making three tiers, of 10, 8 and 6 inches, which will be chocolate, vanilla and lemon sponges in that order. The chocolate layer will be filled with a baileys liquor buttercream, the vanilla with a combination of white chocolate buttercream and a berry jam I made last week, and the lemon sponge will be sandwiched with a homemade lemon curd buttercream.
Click to see part 2, baking!