(3) cake layers, 14cm round
199g
Edible Cookie Dough, rolled out and cut into (2) 14cm rounds Keep remainder aside, chop
300g
“My Little Secret” nut cream
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50g
Gertrude Hawk Micro Peanut Butter Cups
40g
Mona Lisa Dark Chocolate Decor Curls
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- Place the 1st sponge cake layer at the bottom of the ring.
- Pipe 60g of nut cream, sprinkle some dark chocolate curls.
- Add a layer of edible cookie dough (14cm round).
- Pipe 60g of nut cream then some caramel filling.
- Place the second sponge cake layer on top of caramel/cream layer.
- Pipe 60 gr of nut cream, springle micro peanut butter cups.
- Add second layer of edible cookie dough (14cm round).
- Pipe 60g of nut cream then caramel filling.
- Add the 3rd cake layer, pipe on the rest of the nut cream.
- Top with peanut butter cups, dark decor curls and cut up edible cookie dough.
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