Video Craft Unique Cakes with Sugar Flowers and Techniques

Discover the joys of this mouthwatering recipe featuring delightful layers of angel, raspberry, and coconut sponge cakes, along with pistachio choux pastry. We’ll fill them with luscious raspberry sorbet, cream cheese frosting, and vibrant coconut cream. Don't forget the creamy pistachio mascarpone and tangy cranberry cheesecake filling! Finally, decorate with homemade sugar flowers and rich chocolate ganache for an eye-catching finish.

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Angel sponge cake (500 grams / 1 pound)

Raspberry sponge cake (500 grams / 1 pound)

Coconut sponge cake (500 grams / 1 pound)

Pistachio choux pastry (500 grams / 1 pound)

Raspberry sorbet (200 grams / 0.5 pound)

Cream cheese frosting (300 grams / 0.7 pound)

Coconut cream (300 grams / 0.7 pound)

Pistachio mascarpone cream (300 grams / 0.7 pound)

Cranberry cheesecake filling (250 grams / 0.6 pound)

Gumpaste for sugar flowers (200 grams / 0.5 pound)

Chocolate ganache (500 grams / 1 pound)