Five layer cakes, two days, and one tiny NYC apartment


 
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake

I got to do a really special thing last weekend - I made cakes for our friend’s wedding. Our good friends got married, and when we heard that they were engaged, I offered to make cakes for them! It’s such a fun thing to do for friends, and I got a zillion questions about my process, so I decided to pop it all here so I have a place to direct people! Rich said multiple times throughout the process “I can’t believe how chill you are about this” (Usually I’m super stressed and panicky about literally everything I do in my life, ever), which I think came down to the planning I did leading up. I planned a lot throughout the week, but did the majority of the workload across two days.

We changed things up a little from the traditional tiered wedding cake, and instead went for five individual cakes. There were 100 guests at the wedding, so I did four 8” cakes, and one larger 10” cake to make sure there would be enough. The great part about having a site with loads of recipes on it that you know is that I can direct people here, and get them to choose from the recipes I already have. They chose a whole bunch of different cakes, which was not only super fun to make, but looked amazing all lined up at the venue! I have a good sized collection of Aheirloom cake stands, so I used them to keep some continuity, but I think this would look so pretty with a whole range of different cake stands too. Cake tables for the win. They were such a huge hit, and I am so honoured to be have been included in our friend’s day! Congrats Damon and April! x

I wanted to leave all my wee tips and tricks I could think of here just in case they are helpful! One thing that REALLY helped is that we have a walk in fridge in our reception of our building (So weird, but SO convenient), so I was able to put two of the cakes down there overnight, which helped loads. Clearing out your fridge would work well too, or borrowing a friend’s fridge space! Just make sure the cakes have time to chill before you transport them. You want them to be nice and cold so that you don’t have to worry about any meltage.

Here are the cakes that we ended up with (in the order they are pictured)

  • Earl Grey Cake with Marmalade filling and Vanilla Bean German Buttercream

    • This cake, with a double batch of the buttercream, and a store bought marmalade, decorated in the style of this cake.

  • Vanilla Bean Layer Cake with Passionfruit Curd and Vanilla Bean Swiss Meringue buttercream

    • I didn’t make any switches in this recipe - I just used this one from my site.

  • Chocolate Mud Cake with Cherry Filling and Vanilla Bean Swiss Meringue Buttercream

    • This one was twin peaks inspired (I haven’t seen it before!), so I did a 1.5 x of this cake, which I baked into 3 x 8” pans, and then cut each cake into two, giving me six layers. I swapped the gluten free flour called for in the recipe for regular flour as it was not required to be gluten free. I then filled it with a store bought Cherry Jam, and finished it with Vanilla Swiss Meringue Buttercream, which I coloured hot pink. This cake also had a sprinkle twin peaks inspired top and sprinkles on the sides - I used sprinkles from Sprinkle Pop Shop.

  • Dairy Free Lemon Cake with Dairy Free Lemon Curd and Torched Meringue

    • The Bride’s Mum is Dairy Free, so I tweaked this recipe a little - I used vegan butter in the curd, and cashew yoghurt in the cake, and it turned out amazing! I then made a quick powdered sugar based buttercream (american buttercream, half this recipe but with vegan butter and no milk or coconut would work great) to stack the cake, then chilled overnight and then covered the day of with swiss meringue, which I torched.

  • Devil’s Food Cake with Hazelnut Chocolate Frosting and Salted Chocolate German Buttercream

    • This cake, doubled and baked in 3 x 10” layers (make sure you have a massive bowl), filled with one batch of this frosting and layered and stacked with a double batch of this German Buttercream

My Timeline:

Monday: Make a list of all the cakes, all the fillings, all the buttercreams, and work out what I am going to need for each.
Tuesday: Make a shopping list, and either do the shop, or order everything to be delivered via online shopping (I went for online shopping, because NYC life)
Wednesday: Get shopping delivered, organise all your groceries, clear out space in your fridge, make a game plan, make any fillings that can be done ahead such as your curd fillings
Thursday: Make alllll the layers. Cool completely, level off, and store in the fridge overnight. Make any buttercream bases (German buttercream you can make the pastry cream the day before as it ideally needs time to cool)
Friday: Make all of your buttercreams, stack and frost the cakes, chill overnight (The overnight chill makes the transport part much less stressful as you know that all your cakes are well chilled).
Saturday: Make any last touch ups, cover the lemon cake with meringue and torch (It will weep if left too long so I did it the day of), transport to the venue!

A few wee tips:

  • You can make your life easier by doing things like making all of the pastry cream for the german buttercream at once, and then portioning it out to whip up individual batches. I think I did a quadruple batch of the buttercream needed to make this cake, cooled it all in one container, and then weighed it, and used as much as I needed for one batch at a time. It means you aren’t making pastry cream a whole bunch of times, just once.

  • I used Acrylic cake discs which I got Rich to cut me on the laser cutter, but cardboard cake boards work great too. I used one that was the size of the cake, and then another which was two inches larger, stuck down with double sided tape, which made moving the cakes around super easy.

  • I popped some milkshake straws through the largest cake just to help give it some stability. Poke them down into the cake, then measure how long they need to be, and snip them off then poke them back into the cake

  • Give yourself a SOLID buffer. Like, a whole day’s worth if you can. I know someone quite well (spoiler alert - it’s me) who has had multiple cake disasters in the back seats of ubers where improperly chilled cakes had total structural blowouts. It’s not cute. Leave time to chill your cakes, and to organise all the last minute bits and bobs. I think this was key to me being a bit chill!

Please feel free to leave any questions or things I may have missed below - always happy to help! x

 

 
Five layer cakes, two days, and one tiny NYC apartment  - tips and tricks for making a whole bunch of cakes all at once over the course of two days #weddingcake #layercake #deconstructedweddingcake

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream 


 
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

My goodness. We made it. Well, I made it anyway. The last couple of months have been totally hectic in the lead up to the silly season. I am so, so happy I finally made it to Friday. I'm going to clean my bombsite of a kitchen tonight, and then tomorrow begins a couple of days off! There is Christmas meal extravaganza Christmas eve at Jill's, then we are heading there for Christmas day too. It's always a time I get a little bummed i'm not home with my family, so I am so grateful we have somewhere to go to spend with our second family! 

I'm going to keep this short, but I wanted to pop the recipe for this chocolate tart up before the madness kicks in and I forget about it. This is a riff on the chocolate peanut butter situation I made a few weeks ago - I had a zillion messages asking for the recipe so I figured I had better listen and get it up here!

This is a simple chocolate tart - there is a press-in crust made with home made chocolate sugar cookies. It gets chilled for a hot second, then filled with a silky ganache (seriously, I can, and do eat this stuff with a spoon). You can keep it plain, but I infused it with a little earl grey because I couldn't help myself. The taste of the tea is very subtle, but I love it. You can stop here if you like, and have an epic chocolate tart, or you can keep going and get all fancy with some swiss meringue buttercream ombre blobs, which take it up just a notch. The ombre is made by making one batch of buttercream, then removing some, adding a little dark chocolate, removing a little more, more chocolate, etc etc. It's all piped on using a star tip (my secret weapon), and then we have ourselves a show stopping dessert! It can be made well in advance, and would be perfect for a holiday dinner party or dessert table. Merry Merry from Me and Mine to You and Yours! Stay safe these holidays! xx

A few wee tips:

  • If you are making a riff of this and not using the tea, you will only need to use 270g (1 cup plus 2 Tbsp) of cream - I account for some of the liquid being absorbed by the tea leaves. 
  • The original recipe I made was a peanut butter chocolate tart. You can absolutely make it peanut butter if you want - just sub the milk chocolate for a peanut butter variation! Same goes with dark chocolate etc. 
  • I made this in a rectangle tart tin (14" x 4") - if you want to make it in a round, use a 9" removable bottom tart tin and use 1.5 cups cream, (start with 2 cups, infuse, then re-measure and use 1.5 cups), 550g chocolate and 6 Tbsp butter. This recipe is a good guide. 
  • I made the base for this using a home made cookie. The cookies themselves are epic, and you should make them. They are also very moist so only needed a tiny bit of butter. If you use a drier cookie, you may find that you need to increase the amount of butter needed - you can always add a little more as you are mixing up the base if you think it needs it. You can use whatever base you like - just tweak the butter amount as needed. 
  • I use a french star tip for this - I have a bunch in all different sizes. They are amazing for piping, and make easy blobs look super pro!
 

 

Milk Chocolate Earl Grey Tart with Ombre Swiss Meringue Buttercream 

- Makes one 14" x 4" tart, serves 8-10 -

Chocolate sugar cookies
 
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated sugar, plus more for rolling
1 egg, at room temperature
1 tsp vanilla bean paste
250 (1 2/3) All-purpose Flour
25g (1/4 cup) dutch-process cocoa
25g (1/4 cup) black cocoa (alternatively use more dutch process)
½ tsp baking soda
1 tsp salt

Tart Crust
400g Chocolate Sugar Cookies
3 Tbsp unsalted butter, melted

Milk Chocolate Earl Grey Filling
1 1/2 cups (360g) heavy cream
2 Tbsp loose leaf Earl Grey Tea
415g Milk chocolate, finely chopped
4.5 (68g) Unsalted butter, at room temp

Ombre Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
200g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

CHOCOLATE SUGAR COOKIES

Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.

Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced apart on the baking sheet, leaving room for spreading (11 per half baking sheet works well). You will need to bake your cookies in several batches.

Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.

CRUST

Place the cookies in the work bowl of a food processor and blitz until it resembles fine crumbs. Transfer to a bowl and add the melted butter. Stir well to combine. Press into the bottom and sides of a rectangular 14" x 4" removable bottom tart tin, using a drinking glass or measuring cup to compact down. Transfer to the fridge while you prepare the filling.

FILLING

In a medium pot over medium heat, heat the heavy cream until just shy of a simmer. Add the tea leaves, stir well, and leave to steep for 10 minutes. Strain, pressing down on the tea leaves. Re-measure the cream, and top up to 1 cup and 2 Tbsp if needed. Return to the heat and heat to just shy of a simmer. 

While the cream is heating, place the chocolate and butter in a heatproof bowl. Once the cream is hot, pour over the chocolate and butter, and immediately cover the bowl with a plate. Leave to stand for 7-8 minutes, then whisk well. It will look curdled to begin with, but will quickly turn into a smooth ganache. Whisk until completely smooth. Pour the filling into the chilled tart crust, and tap to remove any air bubbles. Place in the fridge to firm up for 1 1/2 to 2 hours. 

SWISS MERINGUE BUTTERCREAM

Fit 4-5 piping bags with french star tips of different sizes. 

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave.

Remove about 1/4 of the buttercream, and place into one of the piping bags. Add about half of the melted chocolate, and mix to incorporate. Remove 1/3 of the buttercream from the bowl, and place into the second bag. Add the remainder of the chocolate and mix to combine. Transfer half of the remaining buttercream to a third piping bag. Sift in the cocoa, and mix well. Transfer the rest of the buttercream to the fourth bag.

Pipe blobs of varying size on the surface of the tart, leaving it as sparse or as filled in as you like. Transfer to the fridge to allow the buttercream to set slightly. Allow to stand at room temp for 15 minutes or so before slicing and serving. Store leftovers in the fridge. 

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream


 
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream

Hiii! Apologies again for the silence - I have been doing a load of travelling recently, and it feels as if I'm only just managing to stay on top of things! I just got back from an amazing weekend in Colorado celebrating Tieghan's new book! I have a few days back in the city, where I have been recovering from mild altitude sickness (I am NOT built for the mountains), doing laundry, and hugging the cats, then on Saturday we head off again to Charleston for the Saveur Awards! I am so, so excited - I will pop as much as I can up on IG stories if you would like to follow along there! 

I'm going to keep this one short - I have been meaning to share this Earl Grey cake with you for the longest time, but haven't gotten around to making it to post. This is one of my absolute faves, and always seems to wow even the most skeptical of cake eater. This cake holds a special spot in my heart - it was the top tier flavour of our wedding cake, and I made it again two weekends ago to include in a friend's wedding cake!

The Cake itself is flavoured with an earl-grey infused milk, reinforced by ground tea leaves in the cake itself. The result is a beautifully coloured, delicately flavoured cake, which serves as the perfect canvas for whatever you would like to pair it with. For this version I actually took the filling of the vanilla cake that I made, which was a quick raspberry jam situation, and used it in this Earl Grey cake - the slight tartness of the raspberry offsets the bergamot flavour of the cake. Creamy silky German Buttercream finishes off the flavour profile. German buttercream is most definitely my favourite - it is pastry cream based, so doesn't have that intense buttery taste of swiss or italian buttercream. You can infuse it with all sorts of things, and it's nice and stable at room temp which makes it perfect for using in things like wedding cakes! 

Decorate this any way that you like - I had been eyeing up those pretty yellow flowers that I added to the cake every time I walked past them at the corner store, so I paired them with some rice flowers and a little greenery for a super simple semi naked finish.

A few wee notes:

  • Both the pastry cream for the buttercream and the raspberry filling will need time to cool completely, so allow time for this - either make them first and cool in a shallow dish (more surface area = faster cooling), or prepare the day before. 
  • Make sure that the cakes are completely cool before assembling - if possible I like to make them a day ahead or early on in the day so that they can have some time wrapped in plastic in the fridge before assembling. 
  • Stems of flowers need to be taped before they touch the surface of the cake - florist tape is great for this
 

 

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream


- Makes one 8", three layer cake-

Cake Recipe adapted from Sift and Whisk

Earl Grey Cake
2 cups (500ml) whole milk
12 earl grey tea bags
1 Tbsp Vanilla bean paste
4 1/2 cups (675g) all-purpose flour
3 3/4 tsp baking powder
5 tsp earl grey tea leaves, finely ground
1/2 tsp salt
1 1/2 cups (3 sticks / 340g) unsalted butter, at room temperature
3 cups (600g) sugar
6 eggs, at room temp

Raspberry Filling
3 cups Frozen Raspberries
1 cup (200g) sugar

Vanilla Bean German Buttercream
1 1/2 cups (375ml) milk
1 Tbsp Vanilla bean paste, extract, or the scrapings of one vanilla bean
1 cup plus 2 Tbsp (225g) sugar
3 Tbsp (24g) corn starch
1 egg
2 egg yolks
3 cups (675g, or 6 sticks) unsalted butter, at room temperature. 
pinch of salt

 

- PROCESS -

EARL GREY CAKE

Preheat the oven to 350˚f / 180˚c. Grease and line three 8" cake pans.

Place the milk in a medium saucepan. Heat over medium heat until just shy of a simmer. Add the earl grey tea bags, and steep for 20 minutes. Remove the tea bags, squeezing to get as much flavour as possible out. Measure out 1.5 cups (360ml) of the infused milk, topping up if necessary. Add the vanilla  and cool to room temperature. 

In a medium bowl, sift together the Flour, baking powder, ground tea, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes. Add the eggs one at a time, scraping down well after each addition. 

Add the flour mixture into the mixer in three additions, alternating with the milk in two additions (I like to think of it as a flour / milk sandwich - you always start and end with the flour). Mix until just combined. 

Divide the mixture between the three pans. Bake for 40-50 minutes, or until a skewer comes out clean when inserted in the middle. Remove from the oven and cool in the tins for 10 minutes, before transferring to a wire rack and allowing to cool completely. Level off the tops of the cakes using a cake leveller or bread knife. If not using straight away, wrap tightly in plastic wrap and store in the fridge until you are ready to use.

RASPBERRY FILLING

Place the frozen raspberries in a medium pan, and place over medium heat. Bring to a boil, stirring occasionally, then boil hard for one minute. Add the sugar, and boil for an additional 3 minutes, stirring frequently. Transfer to a container such as a mason jar, and allow to cool completely. 

GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Switch to the paddle attachment and beat for a few minutes until smooth and silky. 

ASSEMBLY

Fit a piping bag with a round tip, or snip the end off a piping bag. Fill the bag with a few scoops of buttercream - this is going to be used to form a 'dam' to help hold in the filling. 

Place the first levelled layer onto a turntable or cake stand. Spread a small amount of buttercream evenly over the surface of the cake using an offset spatula. Pipe a ring of buttercream around the outside edge of the cake - this is the dam. Evenly spread about 1/3 of a cup of the raspberry filling over the thin layer of buttercream, keeping within the dam you have piped. Top with the second layer of cake. Repeat the process (pipe a dam, fill with raspberry filling), then top with the final layer of cake. 

Using the offset spatula, spread an even layer of buttercream over the top of the cake, using the spatula to smooth it down. Spread a layer of buttercream over the sides of the cake, then using a bench scraper or cake scraper, smooth the edges of the cake, adding more buttercream when needed. I went for a 'semi naked' look - so I just kept scraping off buttercream and adding it in places where I thought was necessary until I was happy with the look. Level off the top edges of the cake using the offset spatula, holding it level with the top and using it to sharpen the sides. 

Chill the cake in the fridge for about an hour to help firm it up.

Transfer to your desired cake stand, and decorate as desired. Store leftovers in an airtight container.

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream