Chinese New Year Cake 2016

This was a 12"x12" whipped cream cake.

There were two layers of Chiffon cakes, and ingredients for each layer:
Egg - 10 Large
Cake flour - 170g
Oil - 80g
Milk - 80g
Sugar - 120g for egg white
Sugar - 60g for egg yolk

The frosting was made from
Heavy whipping cream - 8 cups
Powdered sugar - 2 cups
Gelatin - 2 bags

The red decoration was made from red Marshmallow Fondant. They were made 3 days ahead so that they could dry thoroughly before putting on the cake.

The writing and the firecracker fuse was piped with Chocolate Buttercream Frosting.