Competition Cake (final)

LAYERS (Bottom to Top)
1. Using President's Roosevelt's Birthday Cake as sponge
2. Coffee flavored Pastry Cream from Baking911.com
3. Hazelnut Meringue (i use cashew instead) from Chocolate Atlas (Baked 55min between 325º to 350º edges were crunchy, middle not as crunchy)
4. Boiled Chocolate Icing left over from Competition Cake
5. Hazelnut Meringue
6. Coffee flavored Pastry Cream from Baking911.com
7. President's Roosevelt's Birthday Cake sponge
8. Buttercream (ISCAHM)
9. Chocolate ICING (recipe from ISCAHM's Chocolate Cake)