Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.

Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.

Slowly add the boiling water and mix until well combined.

Grease and flour three 6-inch round baking pans.

Divide the batter evenly between the pans and bake at 350F for 30-35 minutes, until a skewer inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.

Place the cream cheese and butter in a bowl and beat with an electric mixer until smooth.

Add the vanilla extract and mix until combined.

Add the confectioner’s sugar one cup at a time, beating with each addition. Then beat for 3-5 minutes, until light and fluffy. Do not add the white chocolate or sour cream yet!

Place the pocky on a flat tray lined with parchment paper.

Place the melted candy melts into a piping bag and snip off the end to create a small hole. Pipe the branches onto the pocky, starting at the base of the tree and moving towards the tip in a wiggling motion.

Before the candy melts set, sprinkle some sugar flakes and sprinkles on top.

Place the tray in the fridge to chill for 20-30 minutes, until the candy melts have set.

Slice the bottoms off 3 of the cakes and the tops off 2 of the cakes, leaving one cake with the rounded top intact. This will be the top layer.

Place 1 cup of frosting in a bowl. Add the strawberries and crushed oreos and fold to combine.

Stack the cakes and divide the berry frosting between both layers. Remember to place the rounded cake on top, as the top layer.

Coat the entire cake in a thin layer of plain frosting (without the berries).

Wrap the sheet of acetate around the top of the cake and seal with some tape or a sticker.

Now to make the “avalanche” topping! To the remainder of the frosting, add the melted white chocolate and mix until combined. Then add the sour cream and mix until combined. It’s important to add them in this order, to prevent the frosting from splitting.

Gently spoon the frosting onto the top of the cake and smooth the surface. Be careful not to be too rough, as we want the acetate to stay in place.

Dust some confectioner’s sugar on top with a mesh sieve. Then stick the pocky trees on top, making sure that they stick into the cake, not just the frosting on top. Decorate with some extra sprinkles and edible glitter.

When ready to serve, carefully remove the acetate film and watch the avalanche fall!