For the cake. Mix dry in a bowl. Mix wet on a separate bowl. Combine wet and dry, mix until completely combined. Pour into greased and parchment lined pans (makes 3 cakes) and bake for 30-35 mins in preheated 350 F. Cool on rack before decorating.

For the cream. On double boiler, heat egg whites and sugar until sugar dissolved and hot to the touch. Best is to use candy thermometer, until it shows 160 F. Beat egg whites to cool down to room temperature, then beat in butter. Continuing until fluffy, beat in oil and food coloring.

For the ganache. Boil cream, take off of heat then drop in chocolates, stir to melt. Keep stirring until desired consistency.

Get 1 cake, pipe buttercream as a ring barrier, spread ganache, top with another cake, repeat steps.

Lastly, cover the whole cake with buttercream and pour ganache to drip. Place edible character top center, as decoration.