Put water and sugar in a bowl and bring it to boil. Keep aside to cool down
To make white Chocolate Mousse:
Cut white chocolate into small pieces and put it in a microproof bowl.
Add amul fresh cream and melt by using double boiler or microwave it for 30 seconds or till chocolate gets melt completely.
Once chocolate melts, mix it well and keep aside. Make sure there should not be any lumps in the mixture.
Put heavy whipping cream in a bowl and beat till stiff peaks form.
Add white chocolate mixture with whipping cream and mix it well.
White Chocolate mousse is ready. Keep aside.
Now take basic chocolate sponge and cut into two or three equal layers horizontally.
Put one layer on cake base and soak with sugar syrup to make the cake soft and moist.
Spread chocolate cream/ white chocolate mousse.
Now keep second layer over the cream and again soak with sugar syrup, spread chocolate cream/ white chocolate mousse. Crumb coat the cake all around with chocolate cream and keep in fridge for half an hour.
After half an hour take out the cake from the fridge, cover the sides and top with prepared white chocolate mousse and smoothen the top with palette knife. Scrap excess cream on the sides of cake with scraper and smoothen it.
Now keep the cake inside the fridge for an hour to be chill.
To make Mirror Glaze:
Put chopped white chocolate in a bowl and melt it by using double boiler or in microwave. Keep aside.
Soak agar agar powder in water for 5 minutes, keep aside.
Put powdered sugar, condensed milk, water, liquid glucose and cook for a minute on medium low flame.
Now add soaked agar agar powder and cook till the mixture starts boiling.
Switch off the flame, do not overcook and add this mixture immediately into the bowl of melted chocolate. Mix it well.
Mirror glaze is ready.
Divide mirror glaze in two parts to make it colourful. Add blue colour in one part and pink colour in another part of mirror glaze. Do not wait immediately pour the hot glaze onto the chilled cake.
To get the shaded effect take pink colour mirror glaze and add some blue colour in the bowl of pink colour glaze, do not stir.
Take out the cake from the fridge and keep on wired rack or any container so that excess glaze gets drip off.
Now immediately pour the shaded glaze onto the chilled cake.
You can buy and use springform Pan, which can be readily available in all the markets. This helps because it's resize-able and we can resize it as per our size of cake required. You can avoid buying too many pans.Precise measuring is the most important thing and I can't stress much on this now. Without perfect measuring one cannot achieve perfect cake. Perfect balance of ingredients is the most important thing. And to achieve this measuring cups and spoons are very important.Use silicone spatula rather than any spoon while mixing any hot mixtures. Avoid wooden spoons.