Bake the cakes and allow them to cool completely to room temperature.
While the cakes are cooling, prepare the cream cheese frosting.
Trim the domes of all the cakes (if any).
Place one cake on a cake stand. Spread icing on top. Place the second cake on top. Spread icing on top again. Place the third cake on top. Spread icing on top again. Place the fourth cake on top. Then, ice the entire cake smoothly with a spatula and at the end, use it to create a spiral design along the sides of the cake as well as the top of the cake.
You can push a wooden dowel through the top center of the cake for additional support (optional).
Toss some brown sugar on top of the cake as well as the base of the cake.
Also, stick some edible pearls randomly around the sides of the cake. Keep aside.
Prepare the chocolate seashells. Pour melted chocolate chocolate into the cavities of the seashell mold/tray. Place this tray in the freezer for 15 minutes or until the chocolate hardens. Then, turn the mold gently onto a tray lined with wax paper and the chocolate shells will just pop out.Spray the chocolate shells with golden and silver color mist.Allow the color to dry for 15-20 minutes at room temperature.
Place the chocolate shells on top of the cake and you are done. Enjoy!