Preheat the oven to 180°C.

Mix the flour, cocoa powder, baking powder, and salt for the chocolate cake.

Cream the butter and sugar until light and fluffy, then add the eggs one at a time.

Slowly mix in the dry ingredients alternating with milk.

Pour the batter into a large greased pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool.

Repeat the above steps for the vanilla cake, omitting the cocoa powder.

Slice both cakes into layers for assembly.

Prepare the vanilla cream and whipped cream fillings.

Layer the cakes alternately, adding a layer of vanilla cream and whipped cream between each cake layer.

Once the cake layers are assembled, cover the entire cake with a thin layer of whipped cream.

Roll out the fondant and cover the cake smoothly. Use food coloring to create pastel shades for the wings and golden for the horn.

Decorate with edible glitter, gold dust, and edible flowers to finish.

Chill in the refrigerator for at least 2 hours before serving.