Line 2 x 20cm x 31cm oblong pans with baking paper. Pour in mud cake mix and bake as per your recipe or packet cake instructions remembering the cakes are thinner, so a slightly shorter cooking time will be required.

Using a 3-4cm plain round cutter, cut out circles of cake (any leftover scraps of mud cake can be kept and made into chocolate rum balls to serve with coffee).

Spread a small amount of melted chocolate onto one of the cakes.

Top with another round of the cake.

Measure the height of the cakes so that you will know how long to make the white chocolate shards that will be placed around the cakes. Add another 1 cm so that the chocolate shards will sit slightly above the cake.

Draw guidelines for the length of the white chocolate shards onto sheets of baking paper. Turn the paper over so that the white chocolate will not come in contact with the pen marks.

Spread approximately 2 teaspoons of melted white chocolate for each shard as shown in photograph. Use the lines on the baking paper as shown in photograph.

Cut small circles of baking paper the same size as the cakes and secure to the silver cover cake boards with a little of the left over melted white chocolate.

Brush as many of the excess cake crumbs from the little cakes. Spread them with a thin layer of the Icing Crème.

You will find final layer of Icing Crème easier to spread if you hold the cakes on the top and bottom using your thumb and forefinger. Then spread the cakes with another final layer around the sides only. Spread a little of the left over melted white chocolate onto the baking paper circles that are secured to the silver boards (this step is to make sure the little cakes will stick on to the boards). ) Place cakes onto the boards and press down gently to ensure they stick to the boards. Next spread some of the Icing Crème on the top of each little cake.

Carefully cut all the white chocolate shard into two halves and place them vertically around the cakes as shown in photograph.

Spoon or pipe 1-2 teaspoons Icing Crème onto the top of each cake. Decorate with silver cachous (use tweezers to pick them up). Place a tinted rose in the centre and tie a ribbon around the base of the cakes, finishing with a bow. The cakes can be very carefully placed into cellophane bags, securing the opening with a ribbon.