The cake consists of four layes of sponge, alternating hazelnut-chocolate-hazelnut-chocolate sponges. Inbetween Swiss meringue buttercream with hazelnut flavor topped with nutella and roasted hazelnuts. The cake was frosted with chocolate ganache, for which semisweet Callebaut callets were used. Finally the cake was covered with a layer of Swiss meringue buttercream coloured with colourmill ”sage” colour. The same colour was used for one chocolate brush stroke, the others were in white chocolate. Stencil was used with the same colour buttercream and some fresh flowers, eucalyptus and distel.
Fler bilder
Insänd av:
Aikaterini Glykou
Instagram:
Cakebykg
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