Method:

Preheat the oven to 180C and prepare two doughnuts baking tins
Place the Golden Cloud Vanilla cake mix into a large bowl.
In a jug, whisk together the oil, water and eggs. Make a well in the centre of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
Pour half the mixture into the doughnut moulds ¾ full and spread.
Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely. Repeat the process until the entire batter has been baked. Remove from the oven and cool completely
In the meantime, melt the Beacon chocolate and divide into 3 separate bowls.
Colour the one bowl with red food colouring, the other with green food colouring and keep the last bowl of chocolate white.
Cover the Styrofoam cone with butter cream and spread until even.
Dip 1/3 of the doughnuts into the white melted chocolate and place on a cooling wrap to drip and dry.
Dip 1/3 of the doughnuts into the red food colouring, repeat the process. Dip the remaining doughnuts in the green food colouring and repeat the process.
Press a toothpick into the base of the cone followed by a white doughnut. Continue adding a toothpick and white coloured doughnuts until you’ve finished that row. Then do the same with the red doughnuts and green doughnuts, alternating the colours with each row.
Place the remaining buttercream in a piping bag and pipe small dots randomly on the tree. Place a fruit jube on every dot of butter cream.
Dust with silver glitter and serve.