Cake artist: Dani Brazier for Blue Door Bakery
Edibles
Sponge cake of your choice
Buttercream
850g white chocolate
Food whitener
Tiffany food colouring (Colour Mill)
425g butter
White sugarpaste
Equipment
6in square (Frost Form)
8in cake board
Cake leveler
STACK THE CAKES
Bake a cake using a 9x12in tray or 6in square cake tins. I prefer baking in a bigger tin as it saves on storing lots of smaller
