| • | With a hand beater, beat the fresh cream over a tray of ice cubes, make it sure not to over beat.
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| • | Fold in the sugar and vanilla essence and mix gently.
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| • | Put some icing in a icing gun and put the rest in a bowl. Keep the icing gun and the bowl in the refrigerator.
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| • | Cut the cake into two halves (horizontally) and place it on a tray. Dot it with two to three tbsp syrup of cherries on each cut cakes.
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| • | Smear the cream on lower half and transfer to a cake plate.
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| • | Add the cherries on the cream and save a few for topping.
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| • | Place the other half on top of the cup. With the help of icing gun decorate the top edging.
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| • | Spread the chocolate flakes all over the cake and decorate nicely with cherries. |
