Mixing and Baking

1. Add the egg, water, and oil to the mixer bowl and mix for 1 minute on medium speed.
2. Add the Red Velvet mix and continue beating for 6 minutes on medium speed.
3. Grease the 3 pans and pour 500 g of batter into each one (Bake for 40 minutes at 150 °C). Remove the pans and baking sheet from the oven and let cool.
4. Spread the rest of the batter on the small baking sheet (we'll use this to make moronas) and bake at 150 °C for about 18 minutes as well. Check to see if it's done, and either remove it from the oven or leave it in for a few more minutes until it's firm.
5. Once the mixture on the small baking sheet has cooled, cut the bread into small pieces and return it to the oven at 120 °C for about 20 minutes to dry them out.

Preparing the Fruit Filling

1. Blend 100 g of strawberries, 100 g of blackberries, 100 g of raspberries, and 100 g of sugar with 300 ml of water, then bring to a boil.
2. As soon as it comes to a boil, add the 10 g of cornstarch and stir until it is fully incorporated into the mixture.
3. Remove from the heat and let cool.

Set Design

1. Cut the cake into 3 layers. On the first layer, spread a little whipped cream and a portion of fruit filling; place the second layer of cake on top, and repeat the same process with the third layer.
2. Cover the cake with whipped cream, apply a little deep red color to the bottom of the cake, and blend it in with a spatula.
3. Arrange the flowers and the figs (cut in half), as well as the raspberries and cherries, in a half-moon shape on top of the cake, and place the red velvet cupcakes on the bottom and within the half-moon.
4. Repeat the previous steps (steps 1 through 3) with the remaining two cake layers.