For a easier professional method use a cake spinning stand and a cake cardboard base.
If you do not have these items you can use a regular cake stand that will fit a 10 inch cake.
Place a walnut layer on the base and spread a good amount of the cream. Than place a chocolate layer and place a good amount of cream i usually use three good scoops on each layer. Keep repeating till you run out of layers.
Fill in any sides with missing cream gaps. Using a flat spatula. You can also spread all over the cake if there is any more cream left. To make it easier for me to work with this large cake what i like to do is cut three straws according to how tall the cake is and place it in the center of the cake, this will prevent the cake from sliding and will make it easier to decorate later.
Place a cake in a freezer for about 20 min. This step is crucial if you want that perfection look.
Beat decorative cream listed in the Ingredients till stiff peaks.
Remove the cake from the freezer and start decorating your cake with cream. I start with the sides first placing large amounts of cream all over the cake than scraping it till it all looks evened out in shape. I place the cake in freezer again for about 10 minutes.
After 10 min i cover the cake with more cream to cover any see through spots. place it back in freezer for few minutes.
Heat heavy cream and pour over chocolate chips, mix till all the chocolate is dissolved. Pour into a Cylinder squeeze bottle.
Remove cake from the freezer, take a good amount of sprinkles in your hand and press lightly to the bottom part of the cake and working your way around for the sprinkles to stick to the cake. I like to place my cake stand on top of a baking sheet so when any of the sprinkles fall they fall into a baking sheet and i can reuse them.
To do chocolate drips press on a squeeze bottle working with the sides of the cake to make little drips. keeping space between each drip. than working on top of cake connect all the drips with ganache. You can do chocolate drips around the entire cake. If you have any ganache left you can store it in refrigerator for later use.
To decorate the top of the cake take a pipping tip with a large pipping bag fill with topping cream and squeeze the bag and lift and re peat to make these designs all around the cake. Sprinkle the top with few sprinkles.