Preheat oven to 350*. Line a11 x 17 baking pan with parchment; set aside. Sift together flour, baking powder and salt. Set aside.

Cream butter until light and fluffy. Add cream cheese, continue beating, until smooth; add sifted powdered sugar until light and fluffy. Drop in eggs one at a time, scrape bowl. Add vanilla. Slowly add flour mixture alternately with whipping cream until almost combined. Use spatula to scrape bowl and blend together. Pour into prepared baking pan. Drop a few times to disperse any air bubbles. Bake for 25-30 minutes. Remove from oven, let cool completely.

While cake cools, cream the butter and salt, scraping bowl as needed. Slowly add powdered sugar and whipping cream until blended and smooth. Separate frosting into separate bowls to tint different colors.

For assembly: cut cake in half, split each piece through the middle. Frost one side with buttercream and the other side with jelly. Put layers together with fillings in the center. Repeat with remaining half of cake. Freeze while making the coating. Cut the edges with knife. Cut into 1-2?inch squares. Keep in freezer until just before coating is ready.

Coating: melt chocolate in double boiler over boiling water. Sift powdered sugar into mixing bowl, add hot water and corn syrup. Mix by hand or with hand mixer. (I used a mixer) add chocolate and blend on low speed until smooth. If it’s too thick pop it in the microwave in 15-30 seconds until pouring or dipping consistency. You want to be able to dip the cake squares without them getting stuck in the coating. Place cake squares on a cooling rack over a cookie sheet to catch the drippings

Scoop the drippings and microwave it and reuse it until all the squares are coated. Decorate tops with icing flowers or whatever.