Cut the Matcha cake into very thin layers. Fill with Matcha White Chocolate Ganache. Use the same ganache to frost the cake. Add red colorant to Ambiante then mix until well combined. Pipe poinsettia flowers using a leaf tip then transfer to a sheet tray, freeze until it sets. Add green colorant to the whipped cream, pipe a wreath using a grass tip on top of the cake then arrange the poinsettia flowers on top of the cake. Add more leaves and other Christmas flowers on top.
