Berry Best Birthday Cake

Arrange the circular puff pastry on a baking tray lined with parchment paper and bake for 40 minutes at 340°F. Cut a 20 inch strip of rectangular puff pastry. Write Happy Birthday using a food marker by dipping it in melted butter, sprinkle the puff pastry with poppy seeds. Leave the poppy seeds for a few minutes, tap the strip of dough to make the message appear. Brush a thin strip of puff pastry with butter, lightly sprinkle with poppy seeds, twist and set aside. Place the band with the message around a springform tin, place another springform tin around it, place the twist around the edge and bake for 40 minutes at 340°F.

Download and print the pattern, place the pattern in a plastic sheet protector. Melt the white chocolate, place it in a ziploc bag, cut the bottom corner and trace the number and three white chocolate balloons. Place sticks at the ends of the number and the balloon. Place the candle wicks at the other end of the number, add sprinkles and refrigerate for 30 minutes. Whip the heavy cream, powdered sugar, mascarpone and vanilla into a whipped cream. Place the whipped cream in a piping bag.

Cut the strawberries into pieces. Arrange 11 raspberries at the end of a circle of pastry. Pipe the whipped cream between the raspberries and a spiral in the centre. Place some of the raspberries, blueberries and strawberries on the spiral of whipped cream. Cover with the second circle of puff pastry and place the strip of Happy Birthday pastry with the twist. Cover the second circle of puff pastry with whipped cream, place the rest of the strawberries, blueberries and raspberries. Unmold and plant the white chocolate candles. Serve and enjoy!