SPLENDID seeing IDEAS cetera ing CAKESCakes suitable: chocolate mud cake, page 102: white chocolate mud cake, page 104: carrot cake, page 106; butter cake, page 108, 25cm round cake Select and make the cakes. con oe Level the tops of all cakes so the cakes are the same height. 3 quantities white Centre 25cm cake, upside down, on plate, chotolate ganache ‘Spread cake all over with about half of the ganache. Centre 2acm cake, 4 eee me chocetate: upside down, on top of 25em cake; spread cake all over with about dlrah ee wecete {wo:thirds of the remaining ganache, Centre sscm cake, upside down, Alerst tape on 22cm cake; spread cake all over with remaining ganache. Spread about oneffifth of the chocolate onto a cold surface (such as * ganache page 1:6 marble); when set, drag a sharp knife over the surface of the chocolate SMieASE tape: Piset to make curls, Repeat process using remaining chocolate. © Cover sides and top of cake with chocolate curls. Bind ends of flowers with florist tape. Arange flowers between e tiers of cake. Js Lily ofthe valley, snow drops or star jasmine may be used as a substitute for hyacinths. We used a 30cm glass stand for this cake, but | prepared 30cm round board can be used instead. This cake can be completed (without flowers) 1 week ahead: keep refrigerated. Position flowers as late as possible. To serve this cake, remove the top tier first by carefully sliding large palette knives ot egg slides under it. The curls will be slightly damaged. Separate the other tiers the same way. ead chocolate onto cold surface drag bnife ever chocolate tomake curls cover side of cake wih chocolate cu bind ends of yaceths with frist tape