Step-by-Step Instructions

1. 1.Prepare the Cake Layers

   Take a pre-baked eggless vanilla sponge cake. Using a bread knife, carefully cut the cake into three equal layers. Place the first layer on a cake turntable.

2. 2.Layering the Cake

   Moisten the first cake layer generously with sugar syrup. Apply a thick layer of whipped cream and spread it evenly. Top with a layer of mango crush. Repeat this process for the second cake layer. For the third layer, use the dome-shaped top of the cake, moisten it with sugar syrup, and place it on top.

3. 3.Crumb Coat and Initial Shaping

   Apply a generous amount of whipped cream all over the cake, filling any gaps, especially around the dome shape. Use a piping bag to easily fill the holes. Use a knife or spatula to roughly spread the cream. To give the cake a perfect dome shape for the mataki, carefully cut the bottom edges of the cake obliquely (at an angle) using a knife.

4. 4.Smooth the Cake Surface

   Use a large, flat scraper (can be homemade from an office file) to smooth the entire surface of the cake, creating a rounded, pot-like shape. For an extra smooth and glossy finish, gently run a knife (warmed slightly over a gas flame) over the creamed surface. Be careful not to overheat the knife, as it can melt the cream.

5. 5.Create the Mataki Neck

   Using a piping bag filled with whipped cream, pipe layers of cream around the top center of the cake to form the neck of the mataki. Gradually build up the layers, making the top wider than the base of the neck. Use a small, curved scraper (homemade from an office file) to smooth and define the neck shape, giving it a slightly outward flare.

6. 6.Prepare the Natural Glaze

   In a bowl, combine the natural glaze with a few drops each of brown, metallic gold, orange, and lemon yellow food gel colors. Mix thoroughly until you achieve a beautiful, glossy, dark yellow (basanti) shade. Ensure the glaze is slightly warm and has a flowing consistency.

7. 7.Glaze the Mataki Cake

   Place the creamed mataki cake in the freezer for 15 minutes to chill. Once chilled, transfer the prepared natural glaze into a piping bag. Carefully pour the glaze over the mataki, starting from the top and allowing it to flow down the sides, covering the entire surface. Use a knife to gently spread the glaze if needed, and ensure the inside of the mataki neck is also coated.

8. 8.Transfer and Decorate the Mataki

   Carefully transfer the glazed mataki cake onto a golden cake board or serving plate. Using a piping bag with a small nozzle (filled with whipped cream thinned with fresh cream), create decorative patterns around the neck and body of the mataki. Add silver edible balls to enhance the design.

9. 9.Add Grass Base and Butter

   Using a grass nozzle attached to a piping bag filled with green-colored whipped cream, create a 'grass' base around the bottom of the mataki on the cake board. Fill the inside of the mataki with white whipped cream, allowing some to spill over the side to simulate overflowing butter. Insert a chocolate roll into the 'butter' to represent Lord Krishna's bansuri (flute). Optionally, decorate the tip of the bansuri with a small dab of cream.