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| Dana Gallagher |
Ingredients
1 each 6-, 10-, and 14-inch-diameter round contoured layers of Mocha Spice Cake, each 3 inches high, set on corresponding-size 3/16-inch-thick foam board
1 recipe Ginger-Infused Simple Syrup
2 recipes Easy Chocolate Buttercream
16 4-inch-long 1/4-inch-diameter wooden dowels
1 20-inch-round cake board, 2 inches high
6 feet of 2-inch-wide ribbon
6 feet of 1/4-inch-wide ribbon
Sugared pansies and johnny jump-ups
Filling amounts for chocolate buttercream: 6-inch tier, 1 cup between each split layer; 10-inch tier, 1 3/4 cups between each split layer; 14-inch tier, 3 1/2 cups between each split layer.
Icing amounts for chocolate buttercream: 6-inch tier, 2 cups; 10-inch tier, 4 cups; 14-inch tier, 5 1/2 cups.
Approximate amounts for ginger-infused simple syrup: 6-inch tier, 1/4 cup; 10-inch tier, 1/3 cup; 14-inch tier, 3/4 cup.
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Directions
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Filling amounts for chocolate buttercream: 6-inch tier, 1 cup between each split layer; 10-inch tier, 1 3/4 cups between each split layer; 14-inch tier, 3 1/2 cups between each split layer.
Icing amounts for chocolate buttercream: 6-inch tier, 2 cups; 10-inch tier, 4 cups; 14-inch tier, 5 1/2 cups.
Approximate amounts for ginger-infused simple syrup: 6-inch tier, 1/4 cup; 10-inch tier, 1/3 cup; 14-inch tier, 3/4 cup.
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Directions
- Split each layer of mocha spice cake into thirds. Brush with the ginger-infused simple syrup (amounts above). Fill each layer with chocolate buttercream so tier is 4 inches high (filling amounts above). Thinly coat reassembled layers with buttercream, and allow to set. When set, frost with buttercream. Refrigerate tiers until ready to stack.
- Remove 14-inch tier from refrigerator, and place on 20-inch board. Spread board with buttercream; clean edges. Hot glue wide ribbon to sides of cake board; glue narrow ribbon on wide one.
- In the center of the 14-inch tier, place 6 dowels in a circle 2 inches from the edge. Place 4 dowels in a square within the circle. Place the 10-inch tier, centered, on top. In the center of the 10-inch tier, place the remaining 6 dowels in a circle 2 1/2 inches from the edge. Place the 6-inch tier, centered, on top.
- Fit a 12-inch pastry bag with a coupler and Ateco number 5 round tip; fill with buttercream. Attach chocolate petals to cake and cake board by piping a small amount of buttercream on the back of each petal.
- Decorate with sugared pansies and johnny-jump-ups.
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