Pim and Pom Birthday 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 four squares (16 cm) out of sponge cake and brush them with simple syrup.
7. Prepare your square ring mould (16 cm) by lining it with acetate.
8. Place one cake layer into the ring mould.
9. Prepare one of the 2 batches of white chocolate mousse and add a little less than a third of it onto the cake layer.
10. Place another cake layer and another layer of white chocolate mousse on top.
11. Repeat the previous step.
12. Add the final cake layer and the leftover white chocolate mousse on top.
13. Smooth it out, using a palette knife.
14. Refrigerate for at least two hours.
15. Remove the ring mould and acetate.
16. Prepare your square ring mould (20 cm), by placing a cake board on plastic wrap, with aluminium foil underneath, and then adding the ring mould on top. Line the ring mould with acetate, wrap the plastic wrap around the mould and the wrap the aluminium foil around it.
17. Place the cake into the middle.
18. Prepare the rest of the white chocolate mousse.
19. Pipe in the white chocolate mousse.
20. Place the cake topper on top.
21. Refrigerate for at least two hours.
22. Remove the ring mould and acetate.