Creative Cake Workshop for Enthusiasts

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a large mixing bowl, combine the flour and sugar. In a separate bowl, beat the eggs until frothy and gradually add them to the flour mixture while mixing continuously. Once well combined, stir in the milk and melted butter. Ensure there are no lumps in the batter.

Grease your baking pans with butter and pour the batter evenly into the pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the biscuit layers cool completely before removing them from the pans.

While the biscuit bases are cooling, prepare your fillings. For the berry sorbet, blend raspberries and blackcurrants until smooth. If desired, strain the mixture to remove the seeds for a smoother texture.

For the coconut cream filling, whip the coconut cream until light and fluffy, then gently fold in mascarpone cheese. Next, grind pistachios and mix them with cream cheese to create your pistachio filling.

Once the biscuit layers have cooled, you can begin assembling. Start with one biscuit layer, spread a layer of berry sorbet, then a layer of coconut cream filling, and continue layering until all components are used. Ensure to create a beautiful balance between the layers, allowing for a vibrant color contrast.

To finish, cover the entire cake with a layer of chocolate ganache and smooth it out. Roll out fondant and cover the cake, smoothing out the edges. Decorate with edible flowers for a stunning finish.