Fill the cakes

• Fill each cake with buttercream and your chosen filling.
• Fill the sides with ganache to stop any filling coming out the sides.
• Both cakes are six layers and will be around 10 inches tall when built.

Chill between layers

• Chill the cakes between every couple of layers so the ganache sets and keeps all the filling inside.
• Wrap the cakes every time you put them in the fridge.

Stack and level the tiers

• Make sure the cakes are structured well and level on each tier, as the dense, moist sponge makes them very heavy.
• Place the top layer face down to get a nice flat top and a lovely sharp edge for your final layer.

Crumb coat

• Crumb coat all the cakes in white chocolate ganache.
• This gives a really good structure and means all of your filling will stay inside.