Identify the sponge cake and cut it into two equal layers.

Soak the first cake layer with Chantilly UHT Tres Leches syrup.

Fill by piping a spiral of Dark Chantilly Ganache, followed by a spiral of Vanilla Chantilly Top Cream.

Add chocolate chips evenly over the surface and place the top cake layer.

Fully soak the second cake layer with Chantilly UHT Tres Leches syrup.

Frost the entire cake evenly with Chantilly Cream Top Cream.

Using an airbrush and blue coloring, spray a gradient effect as shown in the picture.

Insert a skewer at a 30° angle, and cover it with cream dollops starting from the bottom, finishing at the skewer with yellow dollops.

Place an empty beer can onto the skewer.

Finish by adding edible diamond sprinkles all over the cake.

Place on a plate and display in the showcase.