CAKE MAKEOVER #3
A Mariette Double Chocolate Tea Cake, $7.90, from selected supermarkets
By Ling Jia En of Charlotte Grace Cakeshop
DIRECTIONS Make the ganache: Bring 100g whipping cream to the boil, then pour over 100g semisweet chocolate buttons. Stir until chocolate melts and mixture is even. Set aside.
Slice off the ends of the cake, then flip the cake on one side and cut it in half.
Spread of the chocolate ganache on the bottom half.
Top with the upper half of the cake and spread ganache over the top and sides to cover.
Optional: Leave about 2 tbsp of ganache for decoration. Put it in a piping bag with a piping tip, and pipe in a circular swirl on one end of the cake to form a rose.
Place 2 strawberries on the cake.
With 2 tbsp Betty Crocker Rich & Creamy Cream Cheese Frosting in a piping bag, pipe squiggles on the top and sides of the cake.