Can you imagine cutting into a slice of this piece of heaven? We're in love.
Here are all the tips and tricks you’ll need to assemble our salted caramel celebration cake!
Step 1: Split each cake crossways, into two even layers; spread a little buttercream on the largest cake boards and place the bottom layer of the largest cake on top.
Step 2: Spread the top of the cake with about a 1 cm thick layer of buttercream, before placing another layer on top. Continue layering with the remaining 25 cm cake layers and buttercream, but leave the final layer plain.
Step 3: Repeat this process with the other cakes; refrigerate each cake for at least 30 minutes.
Step 4: Spread a little buttercream in the middle of a cake stand to keep the cake in place and position the largest cake, with its board, on top.
Step 5: Insert three wooden skewers into the centre section of the cake; mark the skewer with a pencil close to the cake surface and cut at that mark with a serrated knife or kitchen scissors and discard the pointed ends. These wooden skewers will help to support the top tiers of the cake.
Step 6: Spread a little buttercream on the top of the largest cake and position the 20 cm cake, with its board, on top. Repeat this process, with the skewers and the 20 cm cake, before positioning the 16 cm cake on top.
Step 7: With a spatula or pallet knife, coat the cake with half the remaining buttercream.
Step 8: On the 25 cm cake, create ruffles by piping buttercream from the base of the cake upwards in a back and forth motion using a petal piping tube.
Step 9: To decorate the 20 cm cake, pipe the buttercream from top to bottom, using a wide back and forth motion with the same petal piping tube.
Step 10: To decorate the top cake, use a piping bag fitted with a medium fluted tube. Touch the tip of the tube at the base of the cake, gently squeeze the bag and drag upwards to create a shell shape. Continue piping the shell shapes upwards until you reach the top of the cake.
Once you’ve finished decorating the cake, refrigerate for at least an hour or until you are ready to serve.
And if you’ve caught the cake decorating bug, try this lots of love cake next; too cute!
By Deirdre Fogarty
If you liked this article, we have plenty more tips, recipes and Test Kitchen know-how in the links below.