55.

Arrange the large strawberries (halved) vertically inside the ring, with the cut
side facing the ring.

56. Repeat the operation until the strawberries line the inside of the ring all around.

57. Using a piping bag (no nozzle needed), pipe a thick lace of crme mousseline...

58. ... all over the biscuit base.

59. With a small palette knife, create a volcano shape, so that the crme goes all the
way up the ring.

60. This will get rid of any air bubbles between the strawberries.

61. Pipe a second lace of cream...

62. ... and with the palette knife, make the cream go up the sides of the plastic mold.

63. Fill the cavity with strawberries (the smallest ones). Hull and halve them.

64. Bury the strawberries in the cream with the spatula...

65. ... then cover with another layer of cream.

66. Arrange another layer of halved strawberries...

67. ... then bury them in the cream.

68. Finish with a thin layer of cream if needed...

69. ... and even the surface with a spatula. It is fine if you see strawberries through
the cream, but make sure the surface is perfectly even.

70. Cover with cling film...

71. ... and reserve in the fridge.

72. Place the medium stand from the mold kit on a cake board, cut to the same
dimensions.

73. Place the medium stainless steel ring around the stand.

74. Gently lift the largest ring of sponge cake and place it at the bottom of the mold.
The side coated with chocolate should be facing down.

75. Brush the surface of the biscuit with syrup. Apply a generous amount of syrup.

76. Arrange large strawberries (halved) vertically inside the ring, with the cut side
facing the ring.
77. Using the piping bag, pipe a thick lace of crme mousseline all over the biscuit
base.

78. With the small palette knife, create a volcano shape, so that the crme goes all
the way up the rim.

79. This will get rid of any air bubbles between the strawberries.

80. Pipe a second lace of cream...

81. ... and with the palette knife, make the cream go up the sides of the plastic mold.

82. Fill the cavity with strawberries (the smallest ones). Hull and halve them.

83. Bury the strawberries in the cream with the spatula...

84. ... then cover with another layer of cream.

85. Arrange another layer of halved strawberries...

86. ... then bury them in the cream.

87. Finish with a thin layer of cream if needed...

88. ... and even the surface with a spatula.

89. Cover with cling film...

90. ... and reserve in the fridge.

91. Place the small stand from the mold kit on a baking sheet.

92. Place the small stainless steel ring around the stand.

93. Gently lift the disc of sponge cake and place it at the bottom of the cake. The
side coated with chocolate should be facing down.

94. Brush the surface of the biscuit with syrup. Apply a generous amount of syrup.

95. Arrange large strawberries (halved) vertically inside the ring, with the cut side
facing the ring.

96. Using the piping bag, pipe a thick lace of crme mousseline all over the biscuit
base.

97. With a small palette knife, create a volcano shape, so that the crme goes all the
way up the rim. This will get rid of any air bubbles between the strawberries.

98. Fill the cavity with strawberries, and then cover with cream...
99. ... and even the surface with a spatula. It is fine if you see strawberries through
the cream, but make sure the surface is perfectly even. Cover with cling film and
reserve in the fridge.

100. Assembling the cake: When all three levels are cold and the cream is set, take
out the large one.

101. Remove the cling film.

102. Take the large disc of marzipan you prepared earlier...

103. ... and remove the centre, using a stainless steel ring (diameter 28cm). You will
simply need to arrange the exterior disc of marzipan around the mold.

104. Use a sharp knife for neat edges.

105. Discard the marzipan excess.

106. Place the marzipan disc on top of the large cake.

107. Arrange it on the surface...

108. ... then slide a rolling pin along the edges of the ring...

109. ... for a neat, regular result.

110. Gently cut the marzipan at both ends...

111. ... and arrange the second piece on the other half of the cake.

112. Make sure both parts are perfectly lined up.

113. The final result should look like this. As I said earlier, I recommend making two
half-rings per level as it will be very difficult to create a whole ring in one go.

114. Take the medium level out of the fridge and remove the cling film.

115. Repeat the same operation as the large one, this time using an 18cm stainless
steel ring to cut the center.

116. Discard the pastry scraps...

117. ... and place the first piece on top of the medium cake. Arrange it on the
surface...

118. ... then slide a rolling pin along the edges of the ring and remove the excess.

119. Gently cut the marzipan at both ends...

120. ... and place the second piece...

121. ... on the uncovered part of the cake.

122. Arrange well on the surface.

123. Make sure both parts are perfectly lined up.

124. Take the small level out of the fridge and remove the cling film.

125. Place the disc of marzipan on top of the cake and slide a rolling pin along the
edges of the ring. Remove the excess.

126. The result should look like this.

127. Release the large cake from the ring. I recommend using blowtorch to slightly heat the
sides of the ring...

128. ... then gently slide it upwards...

129. ... and remove the ring.

130. Repeat the operation with the medium cake, using the same method with the blowtorch.

131. Gently remove the ring by sliding it upwards.

132. Using the built-in handle, lift the medium level...

133. ... and place on the central base of the large cake.

134. Release the small cake from the ring, using the same method with the blowtorch.

135. Gently remove the ring by sliding it upwards.

136. Gently place the small level on top, perfectly centered.

137. The wedding cake is now assembled!

138. For the Chantilly cream: Organise all the necessary ingredients.

139. Combine the icing sugar and the whipped cream stabilizer.

140. Sift the two ingredients together.

141. There should be no lumps.

142. Beat the whipping cream (35% fat content). Make sure the whipping cream is cold. Add
the sifted ingredients when you start whipping the cream...

143. ... and beat until you obtain a firm Chantilly cream.

144. For the finish: Using a piping bag fitted with a Saint-Honor nozzle, pipe the Chantilly
cream on top of the cake and at the base of each level to create a crown.
145. Halve the best-looking strawberries that are left.

146. Insert a wooden pick on one strawberry...

147. ... and dip it in melted red glaze. If you do not have any red glaze, you can use clear
apricot glaze. If you wish, you can add some red colouring to the apricot glaze, and perhaps
some strawberry flavouring.

148. Remove the strawberry, and then let the glaze excess drip off...

149. ... and place on a sheet of greaseproof paper.

150. Leave to cool and repeat the operation with all the strawberries.

151. Arrange the strawberries along the Chantilly cream crown, with the cut side facing
outwards.

152. Make sure they are harmoniously lined up. I used whole strawberries coated with glaze
to decorate the top part of the cake, and then I filled the center with Chantilly cream.

153. For a sophisticated effect, apply some gold coloring powder on the strawberries. Dip a
pastry brush in some kirsch liqueur, then in the gold powder...

154. ...ET appliquer la poudre d'or par touches sur les fraises.

155. ... and give a light brush on each strawberry. The result should look like what is shown
in the photo.

156. Finish by arranging a few leaves of fresh mint and homemade mini strawberry macarons
on top.

157. I really hope you and your guests will enjoy this dessert! It is a great recipe for every
special celebration in your life, such as a wedding of course, but also for a birthday, a
baptism, a communion, or a large dinner party.

158. This unique mold kit allows you to cut a slice of cake at any level without causing the
whole structure to collapse. Each level is separate to ensure optimal stability. If you are
making a cake with three different flavors (one tier = one flavour), this mold allows you to
easily serve a slice from each level.