Bar cake iced with Mocha Bettercreme, topped with chocolate ganache and strawberries.
| Chocolate Bar Cake | |
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| Fresh Strawberries |
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1
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Use a speed icer to fill and ice the entire cake |
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2
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Use a cake comb to smooth the sides, and a spatula to smooth the top. |
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3
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Drizzle heated ganache on the top of the cake, and around the edge of the cake, allowing it to drip down the sides. |
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4
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Once the ganache dries, use a #825 star tip to pipe the rosettes. |
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5
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Place strawberries on the rosettes. |