Christmas Showstopper

Method 

1. Bake the chocolate cake mix according to packaging instructions to create two 4 layers of 20cm cakes.
2. Bake the vanilla cake mix according to packaging instructions to cream layers of 6 cm cakes.
3. Make the caramel by melting the sugar in a saucepan until amber in colour. Add the fresh cream gradually off the heat while stirring. Add the butter and stir to fully incorporate.
4. Make the caramel mousse by melting chocolate with half the cream. Add the caramel and allow to cool. Whip the cream to soft peaks and fold the caramel mixture in.
5. For the Christmas tree, melt the butter and marshmallow in a pot. Remove from heat and gradually stir in the rice crispies. Decant onto some parchment paper and from into a Christmas tree
6. Make the buttercream by whipping the butter until fluffy. Add the icing sugar in increments while whipping the butter. Whip in the vanilla essence and mix well.
Method for assembling bottom chocolate tier
7. After all your cake layers are cooled completely trim the dome of the top of your cake layers.
8. Dollop two tablespoons worth of buttercream on the first layer and smooth using an offset spatula.
9. Pipe a ring around the layer using the buttercream and then add 1/2 cup of caramel mousse and smooth inside of the buttercream ring.
10. Drizzle some caramel on the top of the mousse.
11. Repeat step 1 for the second layer. Finally place the top layer top side facing down.
12. Place long skewers to stabilise the cake before you place buttercream on the outside of the cake for the crumb coat.
13. Place a few dollops of buttercream on the top and smooth it around the entire cake forming a thin crumb coat. Place in the freezer to solidify.
14. Cover in white buttercream and place in the freezer to solidify.
15. Cover the cake halfway with red buttercream and smooth with a cake scraper and place in the freezer to solidify.

Method for assembling the vanilla top tier
16. Trim the dome of the top of the cake until flat. Slice your cake in the middle horizontally.
17. Add a tablespoon of buttercream and use an offset spatula to smooth. Put some of your cooled jelly bean compote in the center and smooth out.
18. Place the top layer back on the cake and proceed with a crumb coat and freeze to solidify.
19. When the cake is solidified, cover the cake in red buttercream and place back in the freezer to solidify.
20. When the cake is cold and solid, add the cake to the top of the chocolate tier and smooth out all the buttercream of the top and bottom cakes so it looks neat then place in the fridge while making decorating items.

Decorating method
21. Use some of the white fondant and roll out a flat rectangle to represent a letter. Use black food colouring and a skewer to write what you would like from santa on the letter.
22. Separate your fondant into balls and use food colouring to colour each ball a different colour.
23. Use the different coloured fondant to shape different sized boxes to make gifts.
24. Use white fondant to create strips on the gifts and paint it gold using the gold lustre dust. Then place a jellytot on the top as a bow.
25. Place your rice crispies tree on the very top of the cake and use green buttercream to pipe leaves all around the the tree.
26. Place sprinkles all over to represent ornaments.
27. Place all the gifts decoratively on the cake.
28. Finish off the cake by lining the bottom red buttercream with gold paint and placing your letter to santa.