Preheat the oven to 350°F. Grease two loaf pans and line with parchment paper. Set aside.
Sift the flour, baking powder, baking soda, and salt together in a large bowl. Whisk to combine and set aside.
In a separate bowl, whisk the eggs, sugar, buttermilk, oil, and almond extract together until smooth. Form a well in the center of the dry ingredients and pour in the wet. Stir to combine. Set aside.
In a small bowl, whisk to combine the red color gel and the water. Ladle roughly 2 1/4 cups of the cake batter into one of the prepared pans. Pour the color gel mixture into the remaining batter and stir to combine. Pour the pink batter into the other prepared pans. Tap both pans on the counter to eliminate any air bubbles.
Transfer the cakes to the oven and bake for 35 minutes or until set in the center. Remove the cakes from their pans and let cool to room temperature. Wrap the cakes tightly and transfer to the fridge. Let chill for at least 2 hours or overnight.
Trim the sides and tops of the cakes into two evenly-sized rectangles. Spread apricot jam on top of both of the cakes, then sandwich them together. Using a serrated knife, cut the cakes in half lengthwise. Turn each half to lay flat on the counter and spread apricot jam on top. Arrange the cakes so the jam sides meet and the colors alternate. (see photos). Wrap the cake in plastic and chill for 1 hour.
While the cake is chilling, melt the white chocolate and, using food-safe paint brushes, brush the surface of each bay leaf with white chocolate. Make sure the chocolate coverage is even across the entire leaf. Place the leaves on a small baking sheet and transfer to the fridge for at least 1 hour.
Form a divet in the center of your marzipan and place the blue color gel in the center. Dust a surface with an ample amount of confectioner's sugar and knead the color into the marzipan until evenly dispersed. This will take roughly 10 minutes.
Roll the marzipan out to a large rectangle and take your chilled cake and spread apricot jam on one of the sides. Place the cake jam-side-down on the edge of your rolled out marzipan closest to you. Use a pizza cutter to trace the marzipan around the dimensions of the cake. Spread more jam on the side of the cake facing away from you. Flip the cake away from yourself, so the jam-side falls on the marzipan. Once again use the cake as a guide to trim the marzipan. Repeat until the cake is completely encased, with the exception of the ends. Trim the remaining marzipan away. Transfer to the fridge.
Carefully peel the chocolate away from the bay leaves using tweezers. Chill the leaves until ready to use.
Decorate the cake using whipped cream, snowflake quins, and white chocolate leaves. Finish the cake with a dusting of confectioner's sugar. Keep refrigerated until ready to serve.