| 2 x | Rich’s 200mm (8”) Signature chocolate sponge |
| 270 g | Dairy or Vanilla Flavoured Bettercreme ® |
| 80 g | Black cherry pie filling |
| 50 g | Chocolate shards |
| 300 g | Mixed berries |
- Serrated cake knife
- Spatula
- Piping bag
- Large plain round nozzle
- Scissors
- Cake board
- Paper piping bags
- Begin with one layer of an 8” chocolate sponge. Fill a piping bag with Dairy/Vanilla Bettercreme® fitted with a large plain round nozzle.
- Starting at the outer lip of the cake, pipe thick long drop shells around the cake.
- Filling the centre with a swirl of crème to finish the layer
- Repeat this process twice more, to build up a 3 layer cake.
- Add a generous dollop of black cherry pie filling to the center of the 3rd sponge layer.
- Using a mini palette knife, gently spread the pie filling evenly around. PRO TIP: Don’t spread pie filling to the very edge of the cake.
- To decorate, add fresh berries and fruits to the top of the cake as desired. PRO TIP: Pre-coat all fruit with flan gel before decorating cake.
- Crack a few pre-made chocolate shards to garnish the top of the cake.PRO TIP: Create chocolate shards by spreading melted chocolate onto baking paper.
- Optional: Lightly dust the top of the cake with icing sugar for extra appeal.
