Preheat oven to 350 Deg F ( 180 C) and prepare two 9x13” pans with butter and dust with cocoa powder. You can use parchment paper if you would like. Butter the pan, place the parchment inside, butter the paper then dust with cocoa powder and set aside.

In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, malted milk powder and salt.

Using a stand mixer cream the butter and sugar together, about 3 minutes on medium-high speed. Lower speed slightly and add the eggs in one at a time, mixing well between each addition. Then add in the sour cream and vanilla extract and mix well again. Alternate the flour and milk in three additions with the mixer on low. Scrape down the sides then mix on medium for one minute until the batter is mostly smooth. Divide between the prepared pans, smooth out the tops with a spatula and bake for 20-22 minutes, or until the top bounces back when pressed lightly or a toothpick comes out clean when stuck into the center of the cakes. Cool in pans for 10 minutes then carefully invert onto wire cooling racks and cool completely before filling and decorating.

Mix the powdered sugar and malted milk powder together. Cream the butter then slowly add the sugar/malted milk powder mixture one half a cup at a time mixing until all of it is mixed in. This will be pretty thick. Add in the milk and then slowly add in the melted and cooled chocolate. Spread over the top of one of the cakes then press the chopped Tim Tams into the frosting. Top with the other cake layer.

Put the dark and milk chocolate in a nonreactive bowl such as a stainless steel bowl. Bring the heavy cream to a simmer/low boil then pour over the chocolate. Let sit for one minute. Slowly stir the chocolate until completely melted and smooth. This will take a little while but make sure you stir slowly and throughly to make the mixture smooth. Chill in refrigerator for 35-45 minutes, stirring every 5 minutes until the mixture has cooled and thickened but not so thick you can’t stir anymore. If that happens soften back up over a double boiler then cool again, stirring often until you reach proper consistency. Once it is thickened ( think buttercream thickness) place in a bowl of a stand mixer and whip until thickened more and lighter in color, about 2 minutes. Add in the powdered sugar and whip again. Spread over the sides and top of the cake, filling in and crevices on the sides from the filling and smooth out as much as possible.

Using 30 G of Blue Fondant roll out on a smooth clean surface dusted with powdered sugar to about ⅛” thin. Carefully lift using your rolling pin and drape over the cake. Smoothing the top and sides until the cake is covered, being careful around the corners so you don’t tear the fondant. Roll out white fondant and cut into thin strips for the tennis court lines, using vodka or lemon extract to “glue” the lines to the blue fondant.

For tennis racquets I used a tennis racquet candy mold and melted white chocolate into the cavities. Let them firm up in the freezer then popped them out. The tennis balls are Sugarpova tennis ball gumballs. I used craft burlap ribbon and shoelace string for the net, hot glued to wooden dowels along with some thread for the net rope. I cut the dowels long enough to fit into the cake to keep it stable.