So we used two separate icings. The vanilla buttercream is for inside and outside the cake. The chocolate ganache is then the top layer. Both are as delicious as each other and actually went really well together. The buttercream is nice as it is creamy and hardens slightly, while the ganache is softer and more luxurious with a fabulous chocolate taste.
I placed the bottom layer of cake on the cake board (you can place a tsp of icing on the board to help the cake stick) and then added some buttercream and spread it out evenly.
Then I placed the middle layer of cake (you may only have two layers - that's totally fine) of cake on top and repeated the same process with the buttercream.
Then I placed the top layer on (with the flat side on top) and added the buttercream on top and spread out flat again. I added buttercream to the edges of the cake and using a cake spatula I evened it out so it was smooth around the edges.
I left this for about 10 minutes before adding the ganache, just to give it time to structure itself/harden slightly.
I scooped a heaped tablespoon of ganache onto the top of the cake, and spread it lightly with the back of the spoon. As it didn't reach the edge of the cake I scooped another tablespoon on and continued to do this until there was enough ganache on top of the cake to overflow lightly off the sides. Take your time with this part because I thought none would flow off, and then it all started to flow down and there was more on the sides than I first wanted. So just take it bit by bit.
I placed the chocolate covered strawberries (melted chocolate in the microwave, let it cool for 1 minute and then dip your strawberries into it. Rest on some parchment paper to dry) on top of the cake in a symmetrical circle and that was it! It looks decadent but is quite easy to make - you just need good assembly skills! :)
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