Prepare the pandan cake batter

1. Mix pandan paste and coconut milk in a jug and set it aside.
2. Put the egg yolks and sugar into a mixing bowl and start whisking them. Whisk them for about 2-3 minutes until they turn a lighter shade and thicken. Then add vegetable oil and continue whisking until emulsified.
3. Once the oil has been incorporated,  add pandan coconut milk mixture and mix well.  The colour will change into a vibrant green.
4. Sift in cake flour, baking powder and salt.  Continue to use a whisk to gently mix until just combined (don’t overmix). Then set the mixture aside.
5. Preheat the oven to 160℃ fan / 325℉.  

Beat the egg whites

1. Whisk the egg whites in a large mixing bowl at low speed using a hand mixer until foamy, approx. 1-2 mins.
2. Add cream of tartar and continue whisking. Then gradually add the sugar into the egg whites.
3. Turn the speed up to high and keep whisking all the time until the egg whites form a stiff peak. This takes around 5-7 minutes. Be patient!
4. Scoop a little amount of meringue into the green cake batter to loosen it first.
5. Then, fold in the remaining meringue in a few batches until all is well combined.
6. Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well mixed. 

Bake and cool the chiffon cake

1. Transfer the cake into an UNGREASED baking pan and bake in the preheated oven at 160℃ / 325℉  on the lower rack for about 40-45 minutes (mine took 40 minutes) or until insert a skewer withdraws clean. If the top of the cake cracks or becomes too dark, place a sheet of aluminium foil over it and continue baking. 
2. Once the cake is baked, remove it from the oven, invert the pan immediately and elevate it (I used two glasses in the video) to cool completely.
3. Once it is completely cool, remove it by using a small palette knife to gently scrape around the side of the pan, freeing the cake to drop out. 
4. Cut the cake into two even layers using a cake leveler and set aside.

Prepare the chiffon wreath cake batter

1. Mix the salt and the flour together and stir well.  Divide the flour mixture into 20 g and 40 g portions.  Set them both aside.
2. Add 20 g caster sugar to the egg yolks and whisk vigorously until it turns pale in colour and doubles in volume.
3. Add vegetable oil and milk and continue to whisk until the mixture is fully emulsified.
4. Divide the mixture in a 1 : 2 ratio. My total was 142 g so I divided it into a one-third portion of 47 g and a two-thirds portion of 95 g. Yours should be similar if you have followed my ingredient quantities.
5. Flavour the portions by adding vanilla extract to the one-third mixture and adding pandan paste to the two-thirds mixture. 
6. Add the 20 g flour mixture to the vanilla flavoured egg yolk mixture and add the 40 g flour mixture to the pandan-flavoured egg yolk mixture.
7. Whisk both mixtures well until everything is well incorporated.
8. For the egg whites, whisk them at medium low speed until foamy,  add cream of tartar, continue to whisk for another 30 seconds or so. 
9. Add 40 g caster sugar to the egg whites in three stages.  Space out each addition by around 30 seconds to a minute to allow the sugar to dissolve.
10. Once all the sugar is added, turn the mixer to medium high and continue to whisk until stiff peaks. 
11. Add one scoop of whipped egg whites to the vanilla mixture and add two scoops of whipped egg whites to the pandan mixture.  Use a whisk to gently fold the egg whites into both mixtures separately.  Continue to add these proportions of egg white to each mixture until all the egg whites have been added and folded in.
12. Add a few drops of red food colouring into the vanilla cake batter to turn it into a festive red batter. 
13. Divide the pandan-flavoured cake batter into two equal portions, around 110 g each, then add a few drops of green food colouring into ONE of the batters, to create two shades of green batter. 
14. Pour each colour batter into three x 7-inch cake pans with removable bottoms.  Lift the pans up a few inches above the work surface and drop them to release the large air bubbles. You can also pass a skewer gently through the mix to release stubborn bubbles.
15. Bake the three cakes in a preheated oven for about 10 to 15 minutes or until an inserted skewer comes out clean. 
16.  Once they are baked, invert the pans on a wire rack to let the cakes cool completely.
17. Once cooled, unmold the cakes in the same manner as before.  
18. For the red decorations, use a bow cutter to cut out the bow and an oval cutter to cut out an oval from the red cake.  
19. Place the oval shape in the middle of the bow to create a knot.
20.  Use a flower cutter to cut as many red flowers as you need. 
21. Use a round piping tip to cut as many red holly berries as you need.  
22. For the green decorations, use a leaf cutter to cut as many leaves as you need in both shades of green. 
23. Set aside until needed.

Whipped cream frosting

1. Combine the gelatine powder and water in a small bowl.  Set it aside to allow the gelatine powder to bloom for 5 minutes.  
2. Place the chilled double cream, icing sugar and vanilla extract in a chilled mixing bowl. 
3. Use a handheld mixer with a balloon whisk attachment to whisk at medium speed until soft peaks form.
4. At this moment, stop the mixer and microwave the bloomed gelatine mixture for a few seconds until it is fully dissolved.  Let it cool slightly before pouring it into the chilled whipped cream. 
5. Continue to whisk until stiff peaks form.  Cover with a lid and refrigerate until needed.

Fill and crumb coat the cake 

1. Place a non-slip mat on a turntable with an acrylic cake board on top.  Spread a small amount of whipped cream in the centre of the cake board to keep the cake in place.  
2. Spread a small amount of whipped cream in the centre of the cake board to stick the cake.  Add the whipped cream to the top of the first cake layer (I use an ice cream scoop to control the portion size).  Use an offset spatula to spread the whipped cream across the cake surface as evenly as possible.   
3. Place the second cake layer upside down on top of the first layer, now covered in whipped cream.  Scoop the same amount of whipped cream on top.  Use the offset spatula to spread it across the cake as evenly as possible.  Gradually push / spread the excess whipped cream to the sides, filling any gaps or holes. 
4. Once done, place the cake in the refrigerator to chill for about an hour to set.  

Final coat

1. Load the remaining whipped cream into a piping bag.  Twist the end and secure with an icing bag tie.  
2. Once the first application of cream has set, place the chilled cake on the turntable with a non-slip mat underneath. 
3. Cut a medium hole in the piping bag.  Pipe a layer of cream on top of the chilled cake.  Gradually spread it into an even layer using an offset spatula.  Push any excess toward the sides and smooth out the frosting.  
4. Take a dough scraper and hold it at a 45-degree angle to the side of the cake, with a very light contact. Allow it to lightly brush the side of the cake as you spin the turntable.   If there are any holes or imperfections, spread a little more cream and smooth it again with the dough scraper. 
5. For the final smoothing, hold the dough scraper in one hand and spin the turntable with the other, gliding the scraper along the sides of the cake in one smooth motion.
6. To smooth out the top, take the offset spatula and glide over the top of the cake, starting from the edge and moving toward the centre.  
7. Once done, chill the cake for around 60 minutes to set. 

Create Christmas Wreath

1. Arrange the leaves around the top of the cake to your artistic liking.
2. Place the bow at the top of the ring.  You can use the remaining whipped cream frosting as glue to stick down the decorations.
3. Arrange the flowers and holly berries to create the wreath.
4. Add one or two drops of green food colouring to the remaining whipped cream frosting.
5. Use an offset spatula to spread the green whipped cream frosting up the cake from below to create an attractive cake border. 
6. Enjoy this sumptuous holiday treat with your friends and family.  Merry Christmas!