I baked the chocolate cake in two seperate layers, so all I had to do was trim the tops off each layer. Once this was done, I sandwiched them together with chocolate butter icing, before covering the whole cake in icing to seal in the crumbs and create a moist layer for the roll-out icing to stick to.
For the top tier, I have made a moist lemon cake, one of my favourite recipes. Again, this is sandwiched together with butter icing but I have also added in some of my homemade lemon curd for that extra zestyness!
Now you might be wondering how I plan to decorate the finished cakes. I only actually decided on the design a few days ago when a great idea popped into my head- I could use the pattern on Sarah's wedding dress and create a design based on this to pipe around the sides of the cake. I think icing embroidery on cakes looks beautiful, but I had never actually attempted this technique before.....little did I know how hard this would actually be!
Come back tomorrow to see the finished cake!
