Almond Weave

Process	Instructions
1. Slice	Slice the sponge cake into two equal layers. Place the first layer on an 8" cake board or plate.
2. Brush	Brush the bottom layer with 1/2 of the Syrup.
3. Spread	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.
4. Hide	Apply 1 ounce of Praline Buttercream to hide crumb on top
5. Apply	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.
6. Apply	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.
7. Smooth	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.
8. Apply	Working over a tray of (cooled) toasted sliced almonds - evenly apply almonds to the side of the cake.
Additional Comments:	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.

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