For the cake
- 380 g butter, at room temperature
- 380 g granulated sugar
- 2 teaspoon(s) vanilla extract
- 8 eggs, medium
- 380 g self-rising flour
- 2 pinches salt
- 50 g chocolates, multicolored
For the ganache
- 300 g chocolate couverture
- 100 g heavy cream 35%
For the frosting
- 2 egg whites
- 480 g icing sugar, sifted
- lemon juice, of 1 lemon
- 1/4 teaspoon(s) blue food coloring paste
For the sugar paste
- 100 g white sugar paste
- 1/2 teaspoon(s) green food coloring paste