When the cakes are completely cold, pipe a “dam” of buttercream around the edge of each sponge. By piping a “dam” all I mean is pipe a ring of buttercream all around the outside edge of the cake using a piping bag fitted with a round nozzle. This prevents the filling from oozi...
Make this impressive chocolate ganache drip cake with Swiss meringue buttercream for a special occasion. This indulgent sponge is perfect for a celebration
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