Whip 1 cup bakels cream with 2 tablespoons cocoa powder. Beat 1 tin nestle mint caramel treat till smooth.
Fold caramel treat into cream. Refrigerate till cakes are cool. Spread some topping on cake. Put the second layer of cake on top. Cover cover with mousse. Refrigerate cake. Melt dairy milk, once melted mix and add 2 tablespoons oil and a little milk to the consistency of your choice.
Drizzle on cake edge to create drip, then spread on top of cake. Melt white chocolate, once melted mix in 2 tablespoons oil and a little milk and mint green gel colouring mix till smooth. Drizzle in between dairy milk. Pipe mousse on cake. Decor with colored green choc and mint aero balls.