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Chocolate Tiered Cake
Preparation info
- Makes
165
servings - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Royal Icing |
Method
- Roll out the chocolate fondant ⅛ in/0.3 cm thick. Carefully cover the cake with the fondant and smooth the top and sides. Trim the fondant from the bottom edge of the cake.
- Place 1 dowel in the center of the cake. Form an oval pattern with another 8 dowels, placing 2 at the top, 2 on either side, and 2 at the bottom, making sure that each dowel is approximately
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