(3) cake layers, 14cm round
Edible Cookie Dough, rolled out and cut into (2) 14cm rounds Keep remainder aside, chop
“My Little Secret” nut cream
Gertrude Hawk Micro Peanut Butter Cups
Mona Lisa Dark Chocolate Decor Curls
- 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.