I made this cake for a
friend’s birthday a few weeks ago. It’s three layers of very moist and
fudgy chocolate cake, sandwiched between layers of Milo white chocolate
ganache, covered in vanilla buttercream with chocolate sprinkles, drizzled with
dark chocolate ganache, and then topped with edible flowers, mint leaves,
meringue, edible glitter, a Snickers bar, a flake, desiccated coconuts, rose tea, hibiscus tea, some peanut M&Ms, and some pastel sprinkles.
It took me so long to find edible flowers in Sydney, so for a while I was just using normal flowers with the stems inside a bit of straw and wrapped in foil/cling wrap, if they were going to be poked into the cake, or just placing the flowers on top of some parchment paper on top of the cake, and removing everything before serving. Luckily I managed to find some at Harris Farm, which sources them from Byron Bay Organic Produce. If your local doesn’t, you can try calling them to order some in for you. Or you can order directly from here. A small 20g box costs $7.95, and is enough for me to cover one cake.