How 2 Cakes

To make this cake I baked two 2 inch layers. Each layer was cut in two, and filled with white chocolate ganache. I used the base of the cakes as the top and bottom. This cake was made with caramel mud cake, but any mud cake works just fine.

In order to make the most of the cake, and have as little wastage as possible, I decided to cut the cake in such a way, that requires one of the thongs to be flipped over once it's ready to decorate. This can only be done if your cake is very firm.
NOTE: I am currently without a scanner, I will upload the template as soon as I get one.

	Place the template on the edge of the cake.
	Place a few long skewers straight down around the template, to ensure it doesn't move.
	Pick out one of the skewers, and go around the cake, piercing all the way through to the bottom. Make sure you keep the skewer straight. This is important because when you cut, the knife will follow the holes you've made with the skewer.
	This step is very easy. It's like join the dots with a knife. It's pretty much fool proof :) Cut around the whole cake using a serrated knife.
	Turn the template upside down, and place it on the cake. I have done it this way in order to make the most of my cake, and waste as little as possible. Please note that once they're both cut, if you don't turn the second thong upside down, you will end up with two right thongs ;)
	Using the template cut your cake boards to fit your cakes perfectly. If you've done what I did to use as much of the cake as possible, then you will need to at this point flip one of the cakes over. The other one you can lift and place on the board. Please note that I only use mud cakes baked from scratch for these projects, you may not be able to do this with a cake from a mix or a butter cake, as it may not be as firm.
	Cover the cakes with an even smooth layer of ganache. Allow it to set for a few hours. Brush the ganache with syrup in preparation for sticking the stripes.
	Cut 2 stripes in each size, and attach to the cake, making sure both sides match.
	Once all the stripes are stuck to the cake, cover one of the cakes loosely with glad wrap (saran wrap) to stop it from drying out. Start with the other cake, and trim all the stripes with a sharp knife.
	Using a smoother, smooth them down to make them look like one piece of fondant.
	Cut out a long strip of fondant which is as wide as the height of the cake. Using syrup, adhere it to the side of the cake, and smooth with your smoothers.
	Attach the cakes to a fondant covered board. Finish off with the straps, flowers, some sea shells and sugar sand.