Three Tiered Celebration Cake

A three tier cake for any special occasion; a wedding, a birthday or a random celebration.                                     

It has everything you could ask for in a cake. 

The first layer is a simple but delicious vanilla sponge with a glorious butter cream filling and a white chocolate ganche covering. Layer two is a coffee sponge with buttercream filling and milk chocolate ganche frosting and finally theres the chocolate sponge with buttercream and rich dark chocolate ganche. 

The cake is then finished with shards of dark and white chocolate and milk chocolate cigarellos and shavings, then topped with ganche covered strawberries. 

Its exciting but elegant and provides people with a good amount of choice on flavour, suiting even the pickiest of diners. 

Now, I have to be honest here and say, this was not entirely the design I was first creating. I had planned to cover the outside of the cake in chocolate cigarillos. However, I wanted to make them myself instead of buying them. I began making milk chocolate cigarellos, until I quickly realised this may take days to make around 300 that I needed to cover each cake. That is when I changed the design to chocolate shards. 

Ingredients:

Small vanilla sponge:

100g Butter

100g Sugar

2 Eggs

100g Self-raising Flour

1/2 tsp Baking powder

1 tsp Vanilla extract

 Medium Coffee sponge:

150g Butter

150g Sugar

3 Eggs

150g Self-raising Flour

1/2 tsp Baking powder

2 tsp Strong Coffee

Large Chocolate Sponge:
300g Butter

300g Sugar

6 Eggs

300g Self-raising Flour
1 tsp Baking powder
50g Cocoa Powder

 Buttercream:
140g Butter
280g Icing Sugar
1-2 tbsp Milk

Method

1) Make each cake by creaming the butter and sugar, adding the eggs one at a time then folding in the flour (add in the extra ingredient for each flavour) then bake at 180C for around 20 - 30 minutes.

 2) Then, leave each cake to cool and then add the butter cream filling in the middle. 

    3) Add the Chocolate Ganche to each cake (white chocolate on the vanilla sponge, milk chocolate on the coffee sponge and dark chocolate on the chocolate sponge). Apply two layers, then stack the cakes.

 4) Create the dark and white chocolate shards, by melting chocolate onto acetate, spread evenly out and then freeze for 20 minutes and then break up.

5) Add the milk chocolate cigarillos/flakes and strawberries and viola the cake is finished.