Othellos and Its Variations
Small round cakes made by sandwiching pairs of Othello sponge layers together and finishing them with a glaze. The cakes come in four varieties—Othello, Iago, Desdemona, and Rosalind—distinguished by their filling and glaze flavors.
Ingredients
Othello sponge cake base (made per Sponge Roll I recipe with sugar reduced to 25%, piped into 2-inch round piles and baked)
to taste
apricot glaze
to taste
fondant icing (choose chocolate, coffee, white, or pink depending on the variety)
to taste
filling (choose chocolate custard, coffee custard, vanilla buttercream, or rose buttercream depending on the variety)
to taste
Instructions
1
Prepare the cake base
Select one half of the cake as the base and level the top so it is flat.
2
Filling
Sandwich the two cakes (one for the top, one for the bottom) with the specified filling.
3
Glazing
Brush the surface with apricot glaze, place on a wire rack, and pour fondant icing over the top.
4
Decoration
Use a piping bag to pipe spirals of matching-colored fondant icing on the surface for decoration.
