Take a cardboard pieces & cut it out 1 inch bigger than the cake pan. Cover it with the golden paper. Cake base is ready.

Allow your cake assembling ingredients to come to room temperature - cake, cherry pie filling & syrup. In the meanwhile, prepare the whipped cream.

Place the prepared cake base on a flat base or cake table.

Using a serrated knife, carefully slice the cake horizontally into 2 halves. Liberally sprinkle both sides of halves with sugar syrup. Place the top half on the base upside down.

Fill the ganache in a frosting bag & using small star tip, make 2-3 circles of ganache on the base cake to create a sort of dam as we do not want the cream to spill out when we fill it in.

Then using a rubber spatula, fill the dam with whipped cream, spreading till the edge of the dam.

Now place some dollops of cherry pie-filling on the cream. This is just to give that extra flavor of cherry when we bite in. No need to spread a big layer, just some dollops would do.

Place the second layer of cake with bottom up (as this has a smooth & flat top) on top of of first layer. Allow this to set in fridge for few minutes so that ganache is set & doesn't get disturbed when we start decorating.

Remove from fridge. With the help of frosting spatula, spread ganache on the sides of the cake completely. Smooth the ends & spread any extra ganache towards the top centre. Since we are going to fill the top with cherry pie filling, the top can be little untidy, it won't show. Take the ganache filled frosting bag & make small scallop design, press & then pull forward, again press & pull forward the tip, at the base of the cake. This gives a clean edge to the cake.

Now fill the remaining whipped cream in a frosting bag & using a bigger star-tip make alternate shells or any other design you want on the edge.

Now fill the centre with the remaining cherry-pie filling & spread towards the edges without spoiling the cream.Chill the cake covered for atleast 4 hours for best taste. Slice & serve.