Piping Batter
1. Prepare a lined quarter sheet pan (35- x 25-cm).
2. Mix all ingredients till uniform and add respective food coloring for patterns.
3. Pipe pattern and freeze.

Sheet Cake Batter
1. Beat egg yolks with sugar.
2. Add oil, milk and vanilla extract and mix well.
3. Add sifted flour and mix until smooth.
4. In a separate mixing bowl, whisk egg whites with cream of tartar until foamy.
5. Add sugar and whisk until firm peaks.
6. Gently fold the meringue into the roll cake batter.
7. Reserve 10g for arms and feet.
8. Remove the tray from the freezer and pipe plain batter over frozen patterns.
9. Bake at 150°C for 40 mins.
10. For the reserved 10g batter, add a drop of brown food coloring and bake in 2 small 2”-baking cups as thin sheet cake (150°C for 13 mins).
11. When the sheet cake is out of the oven, allow to cool completely.

Filling
1. Whip heavy whipping cream with icing sugar and vanilla extract till firm peaks.

Assembling
1. Divide the sheet cake into two pieces for the bottom and top piece. Lightly press the edges with a rolling pin to flatten the edges.
2. Spread whipped cream over the bottom piece (no pattern) and stack the patterned cake on top. Press to seal the edges. Chill for 1 hr to set.