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Cakes By Ashli
The Valley
Phoenix, AZ
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Eight layers.  Jaconde imprime (very thin genoise cake) wrapped on the outside with layer of milk chocolate gananche, salted peanut daquise (merangue)  milk chocolate peanutbutter fueatilline disk (milk chocolate, pb, rice crispie, sliced almonds), dark chocolate mousse, another layer of jaconde, then peanut butter mousse, and cocoa glace.  I used transfersheets on the chocolate peices on top.