White chocolate ganache
1.To make chocolate ganache; stir ingredients in small saucepan over low heat until smooth. Cover; refrigerate 1 hour or until spreadable.
2.Level cake tops. Secure one cake onto the 20cm cake board with a little ganache. Spread the top of the cake with ½ cup ganache; top with remaining cake, cut-side down. Spread sides of the cake with frosting. Place sprinkles in a baking tray; (roll cake on its side to cover in sprinkles).
3.Secure two pavlovas to the 8cm cake boards with a little ganache; spread tops with ¼ cup ganache. Top each with another pavlova; spread tops with ¼ cup ganache then top with remaining pavlovas. Spread sides of pavlovas with frosting; carefully roll in sprinkles.
4.Draw a 20cm (8-inch) and two 8cm (3¼-inch) circles on baking paper.
5.Melt chocolate; spread into each baking-paper circle to form three discs. Stand for 10 minutes or until set. Remove baking paper, and secure chocolate discs to the top of the cake and pavlovas with a little frosting.
6.Melt extra chocolate. Fill paper piping bag with chocolate, snip a small opening in the end; pipe a little chocolate onto one end of each cream wafer stick; attach licourice allsort to make drumsticks, stand until set.
7.Assemble drum kit on the 50cm cake board as pictured, secure with a little ganache. Using picture as a guide, decorate sides of large drum cake with wafer sticks and blue Smarties, securing with a little melted chocolate. Secure drumsticks to cake with a little melted chocolate.
EQUIPMENT 1 x 20cm (8-inch) cardboard cake board; 2 x 8cm (3-inch) cardboard cake boards; paper piping bag; 50cm (20-inch) square-cake board. We used ganache in this recipe to hold the larger drum in place as it sets firmer than the frosting.Note