Prepare the cake boards and cake board base.
Clean them with mixture of water and white vinegar,
then clean them again with alcohol.
Not only to clean but also to prevent mold.
Prepare the ganache a day before,
let them set overnight before using them.
Prepare the cake, and torte them.
I used chocolate ganache to "glue" them.
This will be my working board.
Put some ganache at the bottom of cake board.
Start filling the cake.
Crumb coat.
Finally, cover the whole cake with ganache.
Prepare the cake board base.
Cover it with gum paste, it dry faster.
Make a hole on gum paste for middle dowel.
Melt some fondant - thick consistency.
Insert dowel in, let it set overnight.
Set up the cake. I used bubble tea straws.
They are not just very sturdy and food grade.
Now put the bottom tier on the cake board base.
It will look like the above photo.
Stack them all.
See the imperfection? Lucky this cake was "sealed" with fabric ribbon.
See the imperfection? Lucky this cake was "sealed" with fabric ribbon.
So, no worries! :)
Here is the cake, stacked and "sealed" with ribbon,
ready to decorate.
As time goes by, I learnt that I can use only bubble tea straws, without middle dowel for 3-tier cake.
It is sturdy enough to handle the cake weight.
Only for 3-tier cake, not for more than 3-tier.
**Thanks for Looking**