| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup. |
| Using a spatula spread 6 ounces of the Praline Pastry
Cream onto the layer. |
| Press the center layer on and repeat steps #2 and
#3 (using 6 ounces of Praline Buttercream). Press on the top layer
and use the remaining 1/3 of the syrup. |
| Apply 1 ounce of Praline Buttercream to hide crumb
on top. |
| Using a pastry bag and a round (#10) tip, apply
seven (7) lines of fabrication ganache. Start with a centerline then
add three evenly spaced lines on each side of it. For the basket weave
design to work the total number of lines must be an odd number. |
| Apply the basket weave using a special tip (#1D)
and the Praline Buttercream. If the first row of weaving covers the
first chocolate line then the second row of weaving should skip that
chocolate line, and so on. |
| Using a spatula, smooth the rough edges of buttercream
down onto the sides of the cake. Add more buttercream as needed to
hide the edge of the cake completely. |
| Working over a tray of (cooled) toasted sliced almonds,
evenly apply almonds to the side of the cake. |
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Large Cakes (17)
