First, I make a cake. I simply used the cake mix. Regardless of the manufacturer, you can use the vanilla cake mix. To make it, you can make it according to your cake mix method I used the white cake mix at home

Add water, eggs, and the oil that comes with the cake mix and mix well, then add the cake mix powder and red pigment and mix well.

The well-mixed dough is panned in a round pan, but I wanted a higher cake, so I placed a high Teflon sheet in a 12cm round pan. If you're using parchment paper, you can peel it higher than the height of the pan

Bake for 30 to 40 minutes in a preheated oven at 170 to 180 degrees Celsius. If you poke the middle part with a skewer and it's clean, it's all cooked. If it has a top color, it's better to cover it with foil so that it doesn't get dark. Cool and separate from pan, cool completely and slice into quarters.

Prepare the butter cream. I used Angles Butter Cream in the freezer. Defrost in refrigerator and whip soft and fluffy. Please refer to the cooking tips below for making Angles butter cream.

Sand and icing with butter cream on a sliced sheet. After applying a small amount of butter cream, apply the main icing to complete it neatly.

When icing is complete, harden the butter in the refrigerator, and in the meantime make ganache. I made ganache using milk Place milk in saucepan and heat until fluffy around pan. Add the amount of white chocolate and let it sit for a while, stir to dissolve, then add the cheddar pigment and stir enough to mix the pigment well. After that, put it in the refrigerator and harden it slightly, and harden it until it leaves a mark. If it hardens too much, it doesn't feel like ganache is flowing If it's not hardened enough, it'll drip, so make sure to set the timing

Transfer the cake with butter cream icing to the plate first. Then, add the finished ganache a little bit from the edge of the cake to make a flowing shape. If you harden the cake in the refrigerator for one night Finished!!