| Slice the sponge cake into two equal layers. Place
the first layer on an 8" cake board or plate. |
| Brush the bottom layer with 1/2 of the Syrup. |
| Using a spatula spread the Praline Pastry Cream
onto the layer. Press on the top layer and use the remaining
1/2 of the syrup. |
| Apply 1 ounce of Praline Buttercream to hide crumb
on top |
| Using a pastry bag and a round (#10) tip, apply
five (5) lines of fabrication ganache. Start with a center line then
add two evenly spaced lines on each side of it. For the basket weave
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 the 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. |
| This Holiday cake was then slipped back inside the
disposable aluminum tin that it was baked in. The holiday greeting
and flowers were made with colored marzipan. The snap on dome then
attached. |
Click to view Instructions (5 samples remain) 
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