|Madeira cakes/Rich chocolate cakes||6 Inch (15 centimeter, bought or homemade, round shaped)|
|Madeira cakes/Rich chocolate cakes||8 Inch (20 centimeter, bought or homemade, round shaped)|
|Madeira cakes/Rich chocolate cakes||10 Inch (25 centimeter, bought or homemade, round shaped)|
|Chocolate ganache/3 cups chocolate ganache||4 Cup (64 tbs) (adjust quantity is needed)|
|Icing sugar||1⁄2 Cup (8 tbs) (for dusting)|
|Red ready to roll icing||7 Ounce (200 g, deep red)|
|Dark blue ready to roll icing||7 Ounce (200 g)|
|Purple ready to roll icing||7 Ounce (200 g)|
|Purchased decorator icing in tubes||1 (red or blue, for writing)|
1. Place the largest cake on the plate and spread it with a scant half of the buttercream or ganache, smoothing it in an even layer with a palette knife.
2. Put the medium-sized cake on top and spread it with more buttercream or ganache in the same way. Position the smallest cake on top and spread it evenly with the remaining buttercream or ganache.
3. Dust your work surface with icing sugar and shape the coloured icings into little parcel shapes. Use the writing icing to pipe ribbons on the parcels.
4. Position the candles on top of the cake, then drape lengths of ribbon over the top and down the sides of the cake. Tuck the parcels in among the ribbons.