Celebrating Mom's birthday...again!?

Mom's actual birthdate is the 21st of Dec. A special family dinner was arranged at Mom's favourite restaurant and I baked an impromptu cake for the occasion.
I only had an afternoon to bake and frost; couldn't make anything too extravagant...but Mom was happy that I actually took the trouble to try! It turned out looking awesome; despite the 'hasty' decorative efforts~ Everyone was impressed!..I made a quick border for the cake out of ribbon+ marshmallows and topped the cake with fondant roses and small flower details. I molded 5-6 roses and dusted them with petal dust, used a flower cutter for smaller darker shades of pink and quickly rolled spirals of red fondant to form mini "abstract" looking roses.I knew Mom and most of us at the table simply loved whipped cream. I layered the cake with freshly whipped cream and topped it with berries and cherries to match. The texture of the sponge layers did not turn out as I expected...but everyone at the table was satisfied with how it tasted. Dad was not happy...he kept comparing it to the coffee walnut cake he loved which I made for Saturday's party; he's just picky and hard to please *meh* LOL.
Here's the recipe for those who want to give it a go. It's a good recipe to have when you're in a hurry and don't have time to wait for butter to defrost :)

Chocolate sponge + cream layers

3 eggs (large)
1/2 cup castor sugar
1/4 cup cornflour
1/4 cup self raising flour
1/4cup plain flour
2 tbsp cocoa powder
2 tbsp baileys/tia maria
2 tbsp milk
500 ml whipping cream
200 gms white chocolate(melted)- break into 2 inch pieces and microwave on high for 40 seconds. Stir till smooth.

Beat eggs in an electric mixer till creamy and pale. Add in sugar a little at a time till mixture is fluffy and sugar is dissolved. Lightly fold in sifted flours and cocoa powder. Bake in lightly greased 9 inch springform round tin for 25 minutes in preheated 160degree oven. Remove from tin and allow to cool before slicing into 3 layers. Whip cream till thick. Add melted chocolate in a thin stream, beating as you go. Continue beating till fairly stiff peaks form.
When completely cooled, layer cake with cream and brush sponge layers with mixture of milk and alcohol. Frost sides with cream and allow to set in the refrigerator for at least 2-3 hours. Top with decorative bits and pretty ribbons :).