Baking

1. For the dough, briefly beat together the milk, melted butter, vanilla extract and eggs to make a homogenous mixture. Mix the dry ingredients in another bowl, then add to the milk mixture and fold in. Spray a baking tray with baking spray, lay the dough on the sprayed tin and spread out. Bake for about 30 minutes at 180°C with air circulation. Leave to cool and divide horizontally twice.

2. For the chocolate buttercream, crumble the chocolate, add the boiled cream and whisk the ingredients for a few minutes to form a homogenous mixture. Leave to cool for about 30 minutes. Slowly and briefly stir together the butter, icing sugar and cacao powder. If the ingredients have gone a bit stiff, beat and cream the mixture. Gradually add the chocolate-cream mixture under constant stirring. Vigorously beat the buttercream for a few minutes; it will become fluffier and more brightly coloured as you do this.

3. For the filling, beat the soft butter for about 5 minutes until creamy, fold in the sifted icing sugar. Add the sandwich spread by the spoonful and stir. Gradually stir in the liquid whipped cream.

4. Lay the first base on a cake plate, put on half the creamy spread, put the second base on top of that, coat with the remaining cream and put the third layer on top. Glaze completely with chocolate buttercream. Leave to set in the fridge.

5. To decorate, make trees out of some Decocino gum paste, attach tooth picks on the back and leave everything to set. Knead black and white fondant to make it grey, roll out and use it to cover the cake. Cut out a cover of snow and some decorative components from white fondant, then stick them on. Also decorate the edge of the cake with tube icing and sprinkle glittery snow on the top of the cake. Finally, stand the flower paste trees, car and Christmas tree on the cake.