Assembling A Mocha Hazelnut Milk Bar Style Layer Cake
Cut out 2 discs of chocolate cake with a 6” cake cutter. Fill in any gaps with cake scraps. Set aside. Collect remaining scraps in a bowl.
1
Place the ring on a cake board and line with a 20” long acetate cake collar. Fill with crumbled cake scraps, tightly packed.
2
Brush with a coffee soak, then top with a layer of dark chocolate coffee ganache.
3
Sprinkle in a layer of hazelnut crunch, then use a large piping bag with an open tip to pipe a spiral of chocolate hazelnut buttercream.
4
Insert one of the two cake rounds you cut out earlier, pressing it down firmly to even out the buttercream below. Brush on more coffee soak.
5
Insert a second acetate cake collar. Then repeat: coffee ganache, hazelnut crunch, buttercream.
6
Top with the final layer of cake and brush with coffee soak and cover with remaining buttercream.
7
Smooth out the frosting on top and decorate! Then chill in the freezer for at least 3 hours and defrost in fridge before slicing.
8
What you'll need
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6” cutter
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Cake Board
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4" acetate cake collar
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large piping bag
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9x13" Cake Pan
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Cake Decorating Turntable
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Cake Board
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Small Offset Spatula
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