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Egg Yolk Batter
Prepare 18 paper cones and baking pans as needed for holding paper cones (page 33)
Preheat oven to 160°C
Prepare egg yolk butter (page 26). Add pandan paste to make green butter
Prepare meringue (page 25). Gently fold meringue into egg yolk butter one-third at a time
Use a teaspoon to fill cones with green butter until about 4-cm deep
Bake at 160°C for 10 minutes, then 150°C for 15 minutes or until golden brown and crisp
Place pan of cones on a wire rack to cool completely before unmoulding
Trim base of cones to level them. Slice off apex (about 1 cm) of 9 cones to bottom layer of these. Join cakes using marmalade cream
Insert a cake pop stick into the base of each tree
Decorate with dragée using marmalade cream. Dust with icing sugar, if desired
Source: Creative Baking by Suzanne Ng