-
Place one cake layer on the plate, cakeboard or cake stand you plan to serve it on.
-
Top with a spoonful of cream cheese buttercream and use an offset spatula to spread evenly over the cake at about 1/2 cm - 1 cm thick. (I try to get on eye level to make sure the icing is level, as this is key to a straight cake!). See photos above as a guide to icing thickness.
-
Gently place a second cake on top. Repeat with the icing, then another cake layer, then icing again. If it is warm in your kitchen, at this point you may want to place the cake in the fridge for 20 minutes to make it easier to ice the sides.
-
Gently spread icing around the sides of the cake. I use an offset spatula as I find this makes it easier to get a smooth layer. It may take a little bit of patience to get it even and smooth.
-
To drip the pink chocolate ganache down the cake, use a small teaspoon and do a trial drip to check the consistency of the ganache. Gently spoon ganache onto the edge of the cake and nudge over the side - the ganache should run down the side of the cake slowly, and stop before the bottom. If it is too thick, quickly microwave for 10 seconds and stir again. Continue adding drips around the side of the cake. Carefully fill in the top of the cake with the remaining pink ganache, smoothing the surface.
-
If it is summer/warm, refrigerate for another 30 minutes to set the cake together.
-
Decorate with edible flowers and serve.