Mille Crepe

Crepe cake recipe: https://natashaskitchen.com/crepe-cake-recipe/

Cream cheese frosting filling: https://www.themerchantbaker.com/whipped-cream-cream-cheese-frosting/

Stabilized heavy cream for the outside - used instant pudding: https://youtube.com/watch?v=CwuHnPvyros&feature=shares

Notes:

1. Doubled the crepe cake batter, added 2 tbsp of rum. Texture is a bit dry. will try another recipe next time: https://www.sidechef.com/recipes/898/french_mille_crepe_cake/?fbclid=IwAR1i_g9v6lTQvy3NkkoyEhz0Y6YCSbdhd5E8Xr_tWVbnaGl0dQC-zCETlRU

2. Heavy cream: 1 cup of whipped cream + 2 tbsp sugar + 2 tbsp instant pudding, it is stable but still hard to pipie. Will try swiss meringue buttercream next time https://preppykitchen.com/how-to-make-swiss-buttercream/

3. Regretted adding YumCrumbs cherry topping since it made it look messy

4. Used the wrong tip for the leaves. Need to use this one: