Graduation Cake

My nephew graduated from Berkeley, so I am tasked to make a cake to celebrate.

1. Make two 9" green tea chiffon cake

Egg - 10 Large
Cake flour - 150g
Green tea powder - 24g
Oil - 80g
Milk - 80g
Sugar - 120g for egg white
Sugar - 60g for egg yolk

2. Make the graduation cap.
2a. For template of the top, I cut a cardboard in 5"x5" square.  Melt some black candy melt in microwave, following instruction on the package.

2b. Then spread the melt candy on parchment paper. Flatten it with knife. It should be bigger than you cardboard square. Put the parchment paper in refrigerator for 3 minutes.

2c. Take out your candy melt, use your template and executive knife to trim the candy melt into 5"x5" square. Put the square back to refrigerator for another 3 minute to firm up.

2d. Take a muffin and trim it. Cut the top to  slope.

2e. If you have buttercream frosting, you can coat the muffin with black buttercream. I just melted some black candy melt and coated the cap bottom. Then put the square top on. Put the whole cap assembly in refrigerator for > 6 minutes.

2f. For the tussles, I took some blue and gold fondant and roll them into thin strings, then put a few together as tussles.

3. Make green tea whipped cream
4 cup of heavy cream
1 cup of powdered sugar
1 bag of gelatin
2 TBSP of green tea powder
Whipped into frosting.

4. Put it together.
First coat the cake with whipped cream frosting. Then place the cap on top. The color of Berkeley is gold and blue. So I used gold and blue frosting for borders and letters. The bear is a cut out using blue fondant.