Christmas Cakes with Hazelnut Crunch

Instructions

1. Place the template onto a cutting board and cover it with a sheet of acetate.
2. Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat each colour of chocolate separately until it has melted completely.
3. Using a toothpick or piping bag, trace the design with each of the chocolate colours.
4. Refrigerate until set, about 30 minutes.
5. Cut each cake roll into four rectangles (23 cm by 8 cm).
6. Whip up each kind of whipped cream.
7. Stick cake layer to the cake board using some whipped cream.
8. Brush with some simple syrup.
9. Cover with a layer of whipped cream.
10. Add another cake layer and repeat the previous two steps until you've used all four cake layers of each cake.
11. Cover each cake with whipped cream.
12. Press hazelnut crunch onto the sides of the cakes.
13. Pipe whipped cream on top and add the Christmas tree chocolates.