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Divide the Rocher cream mix into three portions and distribute each among the three cake layers.
3. Also coat the top floor with it. Assemble the floors.
4. Whip the last cup of cream until stiff and spread it around the edge, leaving some for decoration.
5. Now cut the 6 rochers that were set aside in half and distribute them on top of the edge of the cake (this will make 12 pieces of cake).
6. Decorate with the remaining cream as needed. Refrigerate until ready to eat.
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