orchids, lilies: stargazers and peace, roses, baby's breath. the whole cake is edible, even the flowers.
bottom cake: super moist chocolate cake, caramel filling, buttercream frosting
top 3 cakes: flourless chocolate cake, chocolate ganache topping dripped from the top onto the bottom cake.
3 cups sugar, divided
3/4 cups milk
1 egg beaten
pinch of salt
1/2 cup butter(cut up)
sprinkle 1/2 cup sugar in heavy saucepan: place over medium heat. cook, stirring constantly, until sugar melts and syrup is golden brown.
combine remaining 2 1/2 cups sugar, milk, egg and salt in bowl, stirring well: stir in butter. stir butter mixture in caramelized sugar. (the mixture will lump, becoming smooth with further cooking.) cook over medium heat, stirring frequently, until a candy thermometer registers 230 degrees (15-20 min). cool 5 minutes. beat with a wooden spoon to almost spreading consistency and spread between layers and on top of cake.
1/3 cups butter, softened
3 cups sifted powdered sugar
2-3 tblsp half & half
1/2 tsp. vanilla
cream butter at medium speed of an electric mixer; gradually add sugar alternately with half&half, beating until light and fluffy. stir in vanilla.