In a bowl add flour, baking powder, baking soda and sugar.

Add all the liquid ingredients in the centre.

Mix well with a whisk until all the ingredients are incorporated.

Preheat oven to 175C.

Pour the batter into greased and dusted cake tins.

Bake for 25-35 minutes or until a skewer inserted comes out clean.

When done place the tins on wire rack and allow it to cool for 10 minutes.

Flip the cakes on the wire rack and allow it to cool completely.

Mix together water and the whipped cream powder.

With a hand mixer, beat the mixture for 3-4 minutes until stiff peaks form.

Refrigerate until further use.

In a bowl grate chocolate and set aside.

Heat cream and when it starts bubbling, pour it into the chocolate bowl.

Mix until the chocolate is completely melt.

Add the liquid glucose and vanilla essence and mix until the glaze is of pouring consistency.

Allow it to cool for 10 minutes.

In a serving plate, place a cake and apply a coat of the cream.

Place the other cake and on it and cover the whole cake with the whipped cream reserving a little to pipe stars on top.

Once the cake is fully covered, refrigerate the cake for atleast 1 hour until the cream is set.

MAke the glaze before 15 minutes.

Remove the cake from fridge, pour the glaze on top and allow it to completely coat the top and drizzle on the sides.

Stop once the glaze starts drizzling.

Pipe some stars or roses with the cream on top.

Chill the cake for another hour to set the glaze.

Serve chilled.