Melt the white chocolate in a double broiler. Once the chocolate has melted add ¼ cup of corn syrup. Let cool and place in a freezer bag to cool in the refrigerator

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Once the sponge cake has cooled cut off the edges so that the lines are straight. Then cut each color in half so there is a total of 4 pieces. Warm the Raspberry seedless jam and brush on to the pieces so that a yellow is stacked on top of a purple and vise versa on the other side. Roll out the white chocolate plastique so that is about a ¼ inch thick and large enough to cover the cake. Cover the cake in the white chocolate plastique. Cut off the edges to expose the yellow and purple sponge cake.

Boil the heavy cream and stir in chopped white chocolate until it is melted. Pour into a bowl, cover and refrigerate until it firms up. Spread the white chocolate ganache along the top and sides of the Battenber cake. Before the white chocolate ganache hardens use a knife to create the braided effect on top and dot with the pearl dragees.