- 12 jumbo vanilla cupcakes
- 2 cups pastry cream
- 1 cup raspberry jam
- 3 cups whipped cream
- 4 cups marzipan, tinted green and rolled into flat 1/4-inch-thick, 8-inch circles
- 25 to 30 sugar flowers
- Line 12 small soup bowls with enough plastic wrap that there is a 4-inch overhang on each side. Unwrap each cupcake and cut into thirds widthwise. Place the tops frosting side down and cover each with three tablespoons of pastry cream. Top with another layer of cupcake and then a thin layer of raspberry jam. Top with the final layer of cupcake and then fill the remaining space between the last cupcake layer and the bowl with whipped cream. Wrap the plastic wrap all the way around the top of the bowl to completely seal. Place in the freezer and chill for 6 hours up to overnight.
- Remove cakes from bowl, and cover each with an 8-inch circle of green marzipan. Remove any excess from the bottom and decorate with sugar flowers. Serve immediately. Cakes will keep up to 5 days covered in the fridge.