Other materials:

• 5 eggs (approx. 250 gram)
• 500 ml cream
• Icing sugar to roll out on
• Apricot jelly*

Knead the fondant well and colour 600 gram fondant green, 400 gram fondant brown. Besides that colour 200 gram fondant orange, 50 gram fondant grey and 30 gram red.

Kneed the tip of knife of cellulose trough the orange fondant and roll it out thinly. Cut out leafs with the FMM leaf cutters. Use a veining tool to add veins in the leafs, add a bit of curl to the leafs and let the harden on some kitchen paper.

Also mix some cellulose true the green fondant. Roll this out thinly and cut out narrow grass. Let them dry.

Make six small stalks of white fondant for the agaric. Use some orange fondant to make the heads. Let them dry.

Take brown piece of fondant of 3x4cm for the hedgehogs. Form this into a ball. Add a point, this will become the nose. Carefully use a small scissor to make the spines at the back part of the hedgehogs. From back to the front. Colour for the eyes and the noses a bit of brown fondant darker and place it on the hedgehogs.

Fill the airbrush with a few drops of red liquid colouring, you can add a bit of rejuvenator to dilute. (If you don’t have an airbrush you could use a brush.) Place the orange leafs in a shallow box on a sheet of kitchen paper. Spray from the edges the leafs red, don’t forget the back. Spray the head also red. Fill the airbrush with some brown colouring and spray the grass, mushroom heads and the hedgehogs a bit darker. Let it dry well.

Make the tree trunk, this can be made of cake that is shaped in the right shape of you could use a dummy. Make a few roll of brown fondant and place them with some piping gel on the trunk. Roll out the rest of the brown fondant and use it to cover the trunk. Use a veining tool to make the veins. Also make a window and door. Spray the tree trunk bronze. Give the tree a shiny effect, paint some brown colouring with a brush on the tree.

For the ball shaped top you can use a dummy or a  ball shaped cake. Place the ball shape on the tree trunk with some glue or piping gel. Place the orange/red leafs on the ball shape. Make chimney of brown fondant and place it on top.

Make sure all the ingredients are at room temperature. Preheat the oven to 175°C (convection oven 160°C). Mix 450 gram mixture, 5 eggs and 90 ml water in a bowl. Beat the batter for 7-8 minutes on high speed and then another 2-3 minutes on low speed. Fill a lubricated baking pan with the batter (1/2 till 2/3 full) and bake the cake in approx. 40-45 minutes. Don’t open the oven between! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Cut the cake in to three layers. Place the first layer on the drum. Beat 250 ml cream a bit. Mix 50 gram mix for bavarois with 60 ml lukewarm water and then carefully fold in the whipped cream with a spatula. Add the lemon flavour and mix it. Let this stiffen for 10 minutes in the fridge. Repeat this for the strawberry bavarois.

Cover the bottom layer of the cake with the lemon bavarois, place the second layer on top and cover it with the strawberry bavarois. Place the last layer on top and cover the whole cake with a thin layer of lukewarm apricot jelly.

Knead the green fondant and roll it out on some icing sugar. Use the green fondant to cover the cake.

Roll out the grey fondant and press it into the brick mat. Use this to make a path to the tree trunk. Put the dowels in the cake. The dowels need to have the same height as the cake. Place the tree trunk on top and decorate the cake with the leafs, hedgehogs, grass and mushrooms.

* Apricot Jelly: mix ½ of a pot of apricot jam with 2 tablespoons water. Heat it in a saucepan and then propagate the warm jam through a sieve. Put the back in the pan and cook it briefly. The jelly is now ready to use. Store in a closed (jam) pot.