Description

Create a stunning, professional-looking dessert in minutes by transforming store-bought raspberry sponges into a layered masterpiece. This express recipe features a luscious strawberry ganache drip and crunchy pink wafers for a perfect balance of textures.

Ingredients

2 ready-made raspberry sponge cakes (5-inch or 6-inch)
1 tub (400g) strawberry frosting
1 strawberry Swiss roll
1.5 Hershey’s Strawberries & Cream bars
2-4 teaspoons warm water
1 package pink wafers
Pink and gold sprinkle mix

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Instructions

Prepare your workstation with a cake turntable, palette knife, scraper, and a piping bag fitted with a star nozzle.
Secure the first raspberry sponge to a cake board using a small dollop of frosting, then spread a generous, smooth layer of whipped frosting on top.
Place the second sponge on top, pipe frosting over the sides and top, and smooth the edges with a scraper before chilling the cake briefly in the fridge.
Melt the Hershey’s bars in the microwave in 30-second increments, then stir in warm water until you achieve a smooth, dripping consistency.
Slice the Swiss roll into rounds, top with a bit of ganache and sprinkles, and set aside.
Pour the remaining ganache over the edges of the chilled cake to create a drip effect, then add sprinkles to the bottom border.
Pipe decorative stars on top of the cake, nestle the decorated Swiss roll slices and pink wafers into the frosting, and finish with a final dusting of sprinkles.

Notes

For the smoothest application, ensure you whip the store-bought frosting vigorously in a bowl before using to incorporate air and make it more spreadable. If your ganache begins to set while decorating, simply microwave it for 5 seconds to restore its liquid state.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: Assembly
Cuisine: American