Club Sandwich Cakes

Ingredients:

• 450 g white butter cream
• 2 cups coconut flakes
• Oil for greasing the pan (cooking spray)
• 1 package (500 g) of dry mix for baking biscuits or cakes
• Green and yellow gel food coloring
• 12-16 red fruit slice-shaped gummy candies
• 40 toffee candies without filling, white, brown and red

Preparation:

1. Grease a 9 x 9-inch, 3-inch deep square baking pan or spray with baking spray.
   
   Prepare the sponge cake mixture according to the package instructions, pour it into the pan, and bake until set at the temperature indicated on the package. Let it cool completely, then remove from the pan and freeze for 30 minutes. A frozen sponge cake will be easier to cut and will crumble less.
2. If a dome forms during baking, trim it off with a serrated knife. You should now have a smooth square cake. Using toothpicks inserted around the perimeter of the cake, cut it into three equal-thick layers.
3. Preparing the “salad”: Place the coconut flakes in a resealable bag. Dilute a few drops of green and yellow food coloring in half a teaspoon of water until the color is light green.
   
   Add dye to the bag with shavings and shake until evenly colored.
4. Preparing the "tomatoes": Using a sharp knife, trim the sugar grains from the marmalade wedges. Shape them into tomato slices.
5. Cooking "bacon": Take a plate and line it with parchment paper. Arrange the toffees on the plate in the following order: a row of red ones, a row of white ones, a row of brown ones, and then a row of red ones again.
6. Place the plate in the microwave for a few seconds to soften the candies but not melt them.
7. Place the softened candies together, then roll into a long thin strip and cut into pieces so that they look like slices of bacon.
   
   Shape the bacon slices into a wavy shape for a more realistic look.
8. Assembling the cake: Spread the bottom and middle sponge layers with buttercream and generously cover with coconut flakes to resemble lettuce. Leave the top layer unspread—this will be the top layer of the sandwich. Cut each layer diagonally into 4 equal pieces (as shown in the photo).
9. Place tomato slices and bacon slices on quarters greased with cream and sprinkled with "salad", then cover with quarters with cream and "salad", additionally place "tomatoes" and "bacon" on top; finish the assembly with quarters of sponge cake without cream.
10. Connect the assembled Club Sandwich cakes together, securing them with long skewers.