1. Blast chillers,
2. Making 2 large ones in 2 large moulds, not 18 small ones in batches of 3 because you only have 3 moulds, and
3. Blast chillers.
Picture from Nicola's shiny new iPad, what what
I think last time I cooked something with Nicola it was the Epic Cake which we SkypeBaked while she was in Italy, which took us three hours, so we've definitely reached new highs (lows?) with this.
The only criticism I've had so far (from Chris/Gordo, obviously. I can't refer to him as Gordo since he shaved his head. It was six months ago but I'm still harbouring a grudge), which I agreed with, was that the biscuit base was too hard. Also, our "creme brulee" layer just tasted like baked custard, but I like custard so it wasn't a big deal.
If you have a free day, or a lot of cake rings, I would recommend making this. Get the recipe here!