Cakes, Torts and Frosting

Procedure

cake:
Baked according to package instructions in 2 9-inch cake pans and cooled completely

Procedure

For the filling:
In a large bowl, combine the whipped cream and marshmallow fluff.
Beat with an electric hand mixer until stiff peaks form.

Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface.

Spread the filling over the bottom cake, leaving about 3/4-inch border around the edge.

Place the other cake upside down on top of the filling.
Trim the cake into a hexagon.

Transfer the cake to a wire rack set over a baking sheet.

Procedure

Frosting:
Fill a medium saucepan halfway with water.
Bring to a boil, reduce the heat to medium-low.

Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan.

When the white chocolate and coconut oil begin to melt, mix together until smooth.

Pour the melted white chocolate mixture over the cake.
Use a knife to spread to the edges and down the sides.
Once smooth, run a knife under the edges of the cake so it doesn’t stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.

Procedure

Garnish:
1/4 cup chocolate chips, melted

Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off.
Carefully pipe chocolate zebra stripes onto the cake.
Return to the refrigerator to set for 10-15 minutes.
Remove the cake once the stripes are dry.

To serve, slowly and carefully slice with a serrated knife so the shell doesn’t crack.
Score the slices with a paring knife before cutting to make it easier, if needed.