Preparation:
To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not
overbeat. It should form soft peaks. Fold in the sugar and essence. Mix
gently. Put some icing in a icing gun leave the rest in the bowl. Keep
both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh.
Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10
minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place
the cherries on the cream. Save a few for topping. Place the other half
on top. With icing gun decorate top edging. Spread the chocolate flakes
all over and decorate with cherries.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake) | 