Two-tier layer cake: chocolate cake with tahini white chocolate ganache, cardamom tea cake with mascarpone condensed milk cream, Swiss meringue buttercream

Bake the cakes ideally a day before assembling and keep them wrapped in plastic. Level each cake: one hand flat on top, a serrated knife held still at the edge, turn the cake and cut a little deeper each turn until the dome is off.

Wipe the station clean between stages.

Slide a cake board under the first layer, using the plastic to support delicate layers; brush or spoon a little simple syrup over each layer to keep the cake moist for four or five days (the cake's sugar is reduced to allow for it).

If the ganache filling is chilled, microwave it about five seconds, ten at most, until spreadable; divide it into three portions for four layers.

Put a third in the middle and spread toward the edges with an offset spatula in an S motion while turning the turntable, stopping short of the edge; keep each filling layer level. Center the next layer on top and repeat; flip the final layer so its flat bottom is on top.

Crumb coat: spread a thin layer of Swiss meringue buttercream over the top and then the sides, scraping excess into a separate bowl so crumbs stay out of the main batch; smooth with a scraper held vertical and flatten the top edge with the palette knife at 45 degrees. Chill about half an hour.

For the second cake, put a blob of frosting on the board first to hold the cake; syrup the layers and fill with the mascarpone condensed milk cream in three equal layers; crumb coat and chill.

Final coat: frost the sides generously, then smooth with the scraper at about 45 degrees, turning the turntable rather than the hand and filling gaps with extra buttercream; smooth the top with a clean palette knife at 45 degrees. Chill to harden.

Push three plastic rods straight down into the lower cake in a triangle under where the top cake will sit, mark and cut them to height.

Spread a little white chocolate on the lower cake and set the chilled top cake on it, centered; fill the gaps with buttercream.

Decorate: fix the chocolate balls with white chocolate and coolant spray, flick on silver luster dust, add the cake topper and press sprinkles on the sides.