A surprise cake for my boss’ birthday. He invited us to a Cypriot Taverna in Paphos, and carrying the cake from Limassol to Paphos was a huge challenge!
Three layer cake made with fructose. The first and third layer where a chocolate fudge cake and the middle layer was a Madeira cake. The frosting was made from fresh cream, fructose and dark chocolate. A small piece of butter was added to the frosting. The icing at the top was made from marsh mallows and icing sugar. The bow is icing sugar with a bit of colour.