- 2 cups (500 ml) unsalted butter at room temperature
16 ounces (450 g) good quality white chocolate , melted and cooled to room temperature
2 cups (500 ml) icing sugar, sifted
1/4 tsp (1 ml) salt
2/3 cups (175 ml) unsalted butter at room temperature
1 1/3 cups (325 ml) sugar
4 x large eggs at room temperature
2 tsp (10 ml) vanilla extract
2 1/4 cups (560 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1 1/4 cups (310 ml) 2% milk at room temperature
8 ounces (240 g) white chocolate , chopped
3 cups (750 ml) mixed fresh berries
1 x 14-inch (35 cm) round cake pan, 3-inches (7 1/2 cm) tall
1 x 10-inch (25 cm) round cake pan, 3-inches (7 1/2cm) tall
1 x 8-inch (20 cm) round cake pan, 3-inches (7 1/2 cm) tall
1 x 6-inch (15 cm) round cake pan, 3-inches (7 1/2 cm) tall
3 x cardboard cake bases,
10, 8 and 6-inches (25, 20 and 15 cm) respectively
1 x cake platter, at least 16-inches (40 cm) across
Untreated wooden doweling
1 x offset spatula
Piping bags and tips
Small fondant leaf cutters
1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
cake wheel or lazy suzan
1/2 cup (125 ml) warm water
4 1/2 cups (1125 ml) icing sugar, sifted
