Biscuit I cooked according to the recipe of the cook Marina Marmeladka, only reduced the amount of sugar and flour (1 Cup. sugar and 300 g of flour); you can find the recipe here http://www.povarenok .ru/recipes/show/79 802/ When cake has cooled, cut it into two layers. Form I had a big, square with sides 27.5 cm

Now, on to the souffle. Pre-dissolve orange jelly, adding the water in two times less than that indicated on the package.

With Mandarin drain the juice. 500 ml cream beat until cream, add 3 tbsp of powdered sugar. Continuing to whisk, add the dissolved jelly. Get beautiful, soft orange color. Add the tangerines and mix gently, trying not to crush them.

Form, which is baked in the cake, covered with cling film, put one cake layer and soak it with the syrup from Mandarin or orange juice (which was the shortbread). Put all the cream and spread it over the entire surface. To impregnate the second cake with syrup (or juice) and spread it on the cream. Send the cake in the fridge for several hours or overnight.

Whip 300 ml cream with 2 tbsp powdered sugar to cream. Put 2 tbsp. of the cream in a separate bowl. The rest of the cream to cover the cake from all sides. To achieve a perfectly smooth surface is not necessary.

Now you can start decorating. For this we need the fondant, food coloring, candy-pearls and tassels, one of which must be very thin.

Roll out white fondant with a thickness of about 3-5 mm and cut out three strips to the window frame with a width of approximately 2 see If the strips along the length of the reach the corners of the cake, it's not scary, it will not be seen. Also, we need a colored Polish. Painted the fondant in the desired color. Roll out brown fondant with a thickness of 3-5 mm, cut out her pot for flowers and put it in the center of the lower frame, press them a little. Thin brush to dip into black food paint and draw the trunk of the birch cream directly into the surface of the cake. The cream, which we postponed, divide into 4 parts and color in grey, blue, yellow, and orange. Now, dipping the brush into the cream correct color of paint, as colors, autumn leaves, and the autumn sky.

Roll out red fondant with a thickness of 3-5 mm and cut out a rectangle roughly the width of half of the cake and length 3 cm longer than the length of the cake. Collect folds and slightly compressible slightly below the middle. The picture shows the left curtain. In the same way we do right.

Gently spread the curtains on the cake. The top of the top frame and the bottom hangs down a little (if very prune), dressed under the cake. Cut two strips the width of about 1 cm and glue them with water or syrup to the curtains where a narrow part. Flowers and leaves I made in advance. Colors can be any, I wish there was something like violets, like happened. Some are planting directly into the cream, and the other glued to the flower pot.

Candy pearls glued to the curtain (for bonding all parts to the mastic I used corn syrup). White food grade paint drawing spots. I have curtains covered the white mother of pearl edible dust to create the effect of silkiness. But you can of course create your own design of curtains. Well, that's all, now you can delight friends dessert for the holiday dinner.

Delicate flavor and the freshness of Mandarin in the souffle did not leave anyone indifferent.