Equipment required: Dehydrator, food processor,
silicone cake mould, cake stand/board, cake scraper, piping bags, various sized open star piping tips and round tips, wooden skewer, toothpick, small paint brush. If you get stuck whilst decorating
watch this video from Cakelyn's Finest.
*All cup measurements used are UK cup measurements and so 1 cup = 250ml, 1 tbsp=15ml, and 1 tsp=5ml.
** Please note that this recipe will require you to dehydrate your cake base for at least 10 hours and to soak your cashews overnight or for at least 6-8 hours for your buttercream and 2 hours for your cake base.