First of all, prepare the cakes. Beat egg whites with 1/2 sugar (the finer the sugar, the whipped whites) to small peaks.

Whip the egg yolks with the soft butter and remaining sugar until fluffy.

Mix cream with milk and a bit of heat (long time to heat don't need.. if only it was warm).

Sift the flour, baking powder and starch. Mix well with a whisk to saturated with oxygen:))

Now a little from each bowls (whites, yolks, flour, milk) to the bowl in one large and carefully (slowly) stir until all the ingredients will be in one plate.

Divide all the dough into three equal parts. Because the cake is Ombre (gradient coloring, moving from dark to light), we need to paint our cakes correctly. To do this, a few spoons of the test we shift into another bowl. Add food coloring to get the rich color.

1 tsp colored dough mixed with the dough for the first layer. It will be the lightest. 3 tsp of colored dough mixed with the dough for the second cake. The average cake. For the third cake add as much painted test that it was most dark.

Pour our dough in three forms (I have 16 cm) and put to bake at 180 ° C for 30 minutes, checking the readiness with a match. Give a good cool down. For beauty and aesthetics, I "shave" cooled cakes ie scraped with a knife all the burnt crust.

Cream. About this delicious cream!:)) It's simple. Whisk cream cheese with powdered sugar. Gradually add the cream. Continue whisking until fluffy and stability of the cream.

For the filling I also used the cherry. In a frying pan or saucepan with a thick bottom pour the cherries ( I used frozen, after removing the seeds), 4 tbsp of sugar.. put it on the fire and wait until to dissolve sugar. In 2 tbsp of water dissolve 1 tbsp corn starch and pour in the cherry. Virim on a slow fire until thick (literally half a minute). Allow to cool.

Put the cake together. The bright Korzh coat with cream. In the middle put the cherry. Cover with a crust a darker color and also daubed cream. Cover the dark cake. Cover the cake with cream Polish (just mix the ingredients with a mixer). Put into the refrigerator for an hour.

While the cake is in the refrigerator, make paste. After reading a lot of food sites and recipes, I stopped at dairy mastic. It is easy to prepare and it is very convenient to operate. The main thing is not to fear)) In a bowl mix dry milk and powdered sugar (better to use icing sugar very finely ground, so that the mastic does not crumble and is not torn, and there was elastic). Best of all both ingredients and sift through a sieve, to avoid lumps. Slowly starting to add condensed milk (must be made from whole milk and sugar, not chemicals), each time stirring well. For flavor, you can acidify the paste a teaspoon of lemon juice. The working surface generously sprinkle with powdered sugar (a half Cup approximately). Put her fondant out of the bowl. Continue to knead, adding powdered sugar from the periphery to the center until the mass is elastic and ceases to stick to fingers (for convenience it is better to sprinkle his hands with starch). Remove for 30 minutes in the refrigerator. To color the fondant in the desired color (without dye it a milky color), just before work to drop a drop of dye helium, or a few grains of dry dye diluted with a little water and knead the fondant like clay in his hands, until the mixture is evenly colored. TIP! Dear girls, wear gloves for painting.. otherwise your hands will find color:)

The amount of mastic was enough for me and for tight cake, and decorating. Before you start to work with fondant, let it rest at room temperature. Roll it very easily. Just sprinkle the table with starch. Using a rolling pin to cover the cake and remove excess. Flowers and leaves I cut using the cutting tool. The inscription made of icing (1 egg white + 200 g Mar. powder).

Well, that's all.

But in the context of

The flowers are very edible))