Materials:

• 7,5 egg
• 450 ml water
• 500 gram soft unsalted butter
• Jam of your choice
• Extra deep round baking pan Ø 20 cm, for example from PME
• Extra deep round baking pan Ø 15 cm, for example from PME
• Extra deep round baking pan Ø 10 cm, for example from PME
• Large side scraper, for example from PME

Preparation:
Preheat the oven to 180°C (convection oven 160°C). Prepare 400 gram of Mix for Buttercream and 500 of gram Mix for Sponge Cake as indicated on the package or in the basic recipes for buttercream and sponge cake. Divide the sponge cake batter into the three baking pans and bake for 30-35 minutes. Release them on a cooling grid directly after baking to make them cool down completely.

Add the whipped cream flavour paste to taste to the buttercream. Cut all sponge cakes in half twice with the cake leveller and fill with the jam of choice and the buttercream. Cover the edges of the cakes with a thin layer of white buttercream and let it stiffen in the fridge. Divide the remaining buttercream into three large portions and a smaller portion of one table spoon. Colour the large portions different shades of green with the FunColours gels and the small portion yellow.

Get the smallest and the biggest cake out of the fridge and add small bits of the green buttercreams randomly on the cakes. Make the cake straight with one movement using the side scraper. Use the turntable to make this easier. If the colours don’t blend as you wish, you can repeat this process, but don’t do it too often cause that will make your colours blend in 1 even colour.

Now press the golden sugar manually on the middle cake and cover the full cake with it. Stack the cakes on top of each other using cake cartons cut to the right size and dowels, click here for an explanation of how to do so.

Add all green buttercreams to the same bowl and add the Holly Green FunColours Gel to get a dark green colour. Fill two decorating bags with it, one containing decorating tip #366, the other with tip #352. Fill another decorating bag with the yellow buttercream and tip #16.

Start with the #366, with piping large leaves, start on top of the cake and work your way down to the bottom. This will make the leaves look better. Once you’re finished piping all large leaves, start with the small ones, using #352. Finally, use the yellow buttercream to make small swirls here and there. Place in the fridge until further use.

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