2 batches of chocolate Stork Beat 'n Bake Cake
3 23cm diameter round cake tins
3 12cm diameter round cake tins
1 30cm thick silver cake board
1 15cm thin silver cake board
300g Moirs Chocolate Mousse
2tin Caramel Treat
300ml long life cream
5 wooden skewers
36 assorted truffles
12 whites roses
1 Florist tape
1 4m white organza ribbon
Step by step method
- Preheat the oven to 180°C.
- Mix two batches of chocolate and grease and line the six cake tins.
- Divide the mixture between the six tins, filling each tin evenly.
- Bake for 45 - 60 minutes or until done.
- Turn the three 12cm round cakes and three 23cm round cakes onto cooling racks to cool.
- Beat the two boxes of mousse with the Caramel Treat and cream until well mixed (3 - 5 minutes).
- Place the base of the 23cm chocolate sponge on the 30cm cake board, and put the three layers together using ⅔ of the chocolate caramel mousse. Repeat with the 12cm cake on the 15cm board.
- Spread some of the remaining mouse around the sides of each cake, and place flakes around each cake. Top each cake with the remaining mousse.
- Tie white ribbon around each cake, finishing with a bow. Trim the ends.
- Cut the roses off short and wrap the stems with florist tape, and gently push them into the top of the 12cm cake, to fill the space on the top.
- Take one skewer and push into the middle of the 23cm cake. Mark where it sticks out of the cake, remove it and cut the marked end off. Use it as a measure and cut the other four skewers to the same length.
- Place one cut skewer back in the middle of the 23cm cake, and the other four at even spaces around it.
- Place the 12cm cake on top of the 23cm cake (the skewers act as supports for the top layer of the cake).
- Place the assorted truffles in the gap between the bottom and top tier.