Kuromi & My Melody Cake

Instructions

1. Place the template onto a cutting board and cover it with a sheet of acetate.
2. Melt each colour of chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat the chocolate until it has melted completely and mix in the right chocolate food colouring.
3. Using a toothpick or a piping bag, trace and fill in the design with the different colours of chocolate.
4. Wait for each colour to set before adding the next.
5. Wait for the chocolates to fully set.
6. Cut three circles (⌀16 cm) out of each colour of sponge cake, six total, and brush them with simple syrup.
7. Attach a layer of cake to the cake board using some white chocolate buttercream.
8. Cover the cake layer with white chocolate buttercream and top with another cake layer, alternating the cake layer colours.
9. Repeat until all six cake layers have been used.
10. Cover the entire cake in a thin layer of white chocolate buttercream.
11. Refrigerate until set, about one hour.
12. Cover half of the cake in purple strawberry white chocolate buttercream.
13. Refrigerate until set, about one hour.
14. Cover the other half of the cake in pink strawberry white chocolate buttercream.
15. Place the chocolate decoration on top.