“Delphine” Floral Decorated 2-Tier Cake

A luxury 2-tier cake with delicate sponge and Swiss meringue buttercream. Choose from three flavor options for your 6″ and 8″ tiers. Each cake is decorated in Miri Nadler’s signature buttercream floral design featuring Scarlett tulips, lavender roses and lilac peonies applied by palette knife. This edible piece of art sits on chic 12″ acrylic cake board, which perfectly sits atop the cake stand of your choice.

In 2009, Miri Nadler launched a food blog called “Miri in the Village,” in which readers followed her journey of teaching herself how to bake and perfect her dessert recipes. In 2019, her New Year’s Resolution was to learn how to elaborately decorate cakes using a palette knife. She mastered the craft and developed her own unique cake-decorating style, and after launching a popular Instagram account and receiving several cake requests, Miri Nadler Cake Design was born.

MORE DETAILS

This package serves 35-38 people and includes your choice of 1 “Delphine” Floral Decorated 2-Tier Cake

• Bottom tier measures approx. 8″ & top tier measures approx. 6″
• Color of box may vary
• Cakes are hand crafted so flower colors may vary slightly

Flavor Options Include

• Vanilla Cake with Biscoff Buttercream (Both Tiers)
• Almond Cake with Raspberry Filling (Both Tiers)
• Chocolate Cake with Chocolate Buttercream (Top Tier) & Vanilla Cake with Biscoff Buttercream (Bottom Tier)

INSTRUCTIONS / STORAGE

• Miri Nadler Cake Design ships Wednesday and Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cakes ship frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store cake in the refrigerator for up to 1 week or in the freezer for up to 2 months.

To Serve

• While the cake is still frozen, remove it from the cake box.
• Take out the bag of extra buttercream and the palette knife; set them aside.
• Remove the top two cardboard cake boards, then carefully pull out the center dowel.
• If you are not serving the cake immediately, place it back in the cake box and refrigerate.
• If the cake was frozen: thaw it in the refrigerator for 24 hours, then allow it to sit at room temperature for several hours before serving. This helps prevent condensation (“cake sweating”).
• Allow the piping bag of buttercream to come to room temperature. Once softened, snip a small opening at the tip.
• A small hole will remain on the top of the cake where the dowel was removed. Fill this hole with buttercream and smooth it with the palette knife. If you notice any small cracks along the base, use the buttercream and palette knife to smooth those as well.
• Serve and enjoy!

Ingredients

• Vanilla Cake With Biscoff Buttercream – Sugar, Flour, Sour Cream, Egg Whites, Vegetable Oil, Palm Oil, Salt, Baking Soda, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Mono And Diglycerides, Sodium Stearoyl Lactylate, Niacin, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Dicalcium, Sodium Aluminum, And Monocalcium Phosphate, Wheat Starch, Dextrose, Soy Lecithin, Guar Gum, Xanthan Gum, Biscoff Cookies (Wheat Flour, Sugar, Vegatable Oils [Soybean Oil, Canola Oil, Sunflower Oil, Palm Oil], Brown Sugar Syrup, Sodium Bicarbonate [Leavening], Soy Flour, Salt, Cinnamon}, Canola Oil, Sugar, Soy Lecithin, Citric Acid
• Almond Cake With Raspberry Filling – Sugar, Butter, Eggs, Flour, Almond Flour, Baking Powder, Salt, Amaretto, Milk, Vanilla, Raspberries, Brown Cane Sugar, Concentrated Lemon Juice, Fruit Pectin
• Vanilla Cake with Biscoff Buttercream (Bottom Tier) – Sugar, Flour, Sour Cream, Egg Whites, Vegetable Oil, Palm Oil, Salt, Baking Soda, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Mono And Diglycerides, Sodium Stearoyl Lactylate, Niacin, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Dicalcium, Sodium Aluminum, And Monocalcium Phosphate, Wheat Starch, Dextrose, Soy Lecithin, Guar Gum, Xanthan Gum, Biscoff Cookies (Wheat Flour, Sugar, Vegatable Oils [Soybean Oil, Canola Oil, Sunflower Oil, Palm Oil], Brown Sugar Syrup, Sodium Bicarbonate [Leavening], Soy Flour, Salt, Cinnamon}, Canola Oil, Sugar, Soy Lecithin, Citric Acid
• Chocolate Cake with Chocolate Buttercream (Top Tier) – Sugar, Butter (Cream, Natural Flavor, Egg Whites, Enriched Bleached Flour, Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Buttermilk, Soybean Oil, Egg, Cocoa, Less Than 2% Of. Vanilla Extract (Water, Alcohol (35%), Sugar, Vanilla Bean Extractives). Salt. Alcoholic Beverage, Liqueur, Coffee, 63 Proof, Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminium Sulfate, Monocalcium Phosphate), Baking Soda, Semi-sweet Baking Chocolate