70th BIRTHDAY PEONY CAKE

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After the success of my Uncle Doug’s 70th birthday Wine Bottle Cake, the pressure was on to come up with something equally impressive for my Aunty Ruth’s 70th birthday. After much deliberation, we decided on a 5 layer “Mount Dandenong Fog Cake” – my take on a London Fog Cake, with the butter cream infused with Melbourne Breakfast Tea instead of English Breakfast Tea.

The cake was then drizzled with a thick, sticky salted caramel sauce and finished off with sugar-craft Peonies that took about three hours each to create. Judging by the comments and the pile of plates left at the end, I’d have to say this cake was a resounding success!

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