Didn’t leave the cake for too long to see it turn to mush. In fact, once in the refrigerator, the entire cake stabilised even further and the jelly and glaze layers set. This cake doesn’t melt. But you must refrigerate it. And in just a few hours from full assembly, everything sets and you can basically cut into the cake to serve. Even after 3 days in the fridge (I left a portion for friends) the crunchy layers remained crunchy. Hope that helps. Apologies for the late response. The past 2 weeks were hectic.
Mei Sze

Thanks in advance!

Thank you for your lovely comment. It was an awesome cake and one heck of an experience making it. Just a note regarding turning it into a wedding cake; it might be a little difficult as the shiny glaze on top can be quite delicate (made with miroir glaze which is practically a gelatin mixture) and the gel layer tucked within the glaze can be quite tricky as well. So considering that this cake has to be refrigerated I’m not sure how well it will stand as a wedding cake unless you modify the outer structure to make it more stable. The interior has beautiful textures which will stand well if the assembling is executed well but ultimately for a wedding, you need a stable cake – you don’t want to risk having a wobbly one on your big day!

Personally, as weddings have a really special place in my heart having planned my own last year, my advice is do think carefully about making your own wedding cake because I too really really wanted to make mine last year, 3 tiers and all (I even trialed it out, with sugared flowers etc) BUT thankfully I didn’t because the last thing I needed the few days before the wedding is having to worry about making the cake. I had soooooo many other things to stress about, last minute changes, scheduling, delivery, flowers, guests and booking confirmations…so many other intricate details..hehe

As for the cost, hmmm….the cake works best with really good quality chocolate so I bought Callebaut COUVERTURE white chocolate; a 2kg bag costs about $60.00. From memory the recipe calls for 500 g white chocolate. I didn’t really keep tabs on the specific cost as I had most ingredients at home but I had to buy gold strength gelatin leaves (about $8 for 2 packs), Titanium Dioxide – 200 g $15.00 (you only use 7.5g), then there’s the almonds and almond meal which are usually a bit costly. Vanilla beans are expensive as well but you can consider buying them bulk online as they’re cheaper. I’ve got mine as a gift which came up to $1 per vanilla bean and I used about 10 beans in total. You can definitely substitute this with strong pure vanilla extract which is about $9.98 a small jar at supermarkets. I would say roughly the total cost of ingredients would come up to anywhere between $ 100 – $120 including the usual suspects i.e. flour, sugar, nuts, almond meal, gelatin, eggs; the bulk of the cost came from the couverture chocolate. And you must factor in time as well. It took me a massive 12 hours to make this cake and I wasn’t kidding when I said I didn’t sleep
But that was my fault because I started the project at the wrong time when I should be sleeping so I lacked the concentration plus the time I spent cleaning up and washing the dishes was just ridiculous!

Adriano Zumbo will kill me coz they sell the cake for I think $125 per cake…as you can see If I were to sell this based on my first attempt, I would be suffering a massive loss. But hey, it was a totally priceless experience! So do give it a go; I don’t mean to scare you with my long email-like comment but this was one of the biggest projects I’ve attempted so far and I’m still so excited about it! It tasted so heavenly…. mmmm….
Ok, I hope the above helps. And congratulations on your wedding

Thanks to AWESOME MeiSZE =DDD