| • | With a hand beater, beat the freshly cream all over a tray of ice cubes, make it certainly not to all over beat.
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| • | Fold in the sugar and vanilla essence and mix gently.
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| • | Put few icing in a icing gun and put the remain in a bowl. Keep the icing gun and the normal bowl in the refrigerator.
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| • | Cut the cake into 2 halves (horizontally) and place it on a tray. Dot it with 2 to 3 tbsp syrup of red cherries on each cut down cakes.
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| • | Smear the cream on lower one-half and shift to a cake plate.
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| • | Add the red cherries on the cream and save up a few for topping.
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| • | Place the other one-half on top of the cup. With the help of icing gun beautify the top edging.
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| • | Spread the chocolate flakes all all over the cake and beautify nicely with cherries.
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