Method:

Preheat the oven to 180C and prepare two baking sheets.
Empty the Golden Cloud Vanilla Cake Mix into a medium sized bowl. Mix the liquids and eggs together and dd inti the cake mix. Stir until just combined. Pour the cake mixture into the prepare baking sheets, spreading evenly to corners as well. Bake for 15- 20 minutes until cooked through and slightly golden. Remove from the oven, while the cake layers are still hot, lay a damp kitchen town on each layer. Carefully roll the layers into tight logs and cool completely.
Make the filling by whipping the vanilla essence, cream cheese and pinch of salt until soft. Add the icing sugar and whip until combined. Fold the whipped cream into the cream cheese mixture. Unroll the cake layers, fill with the cream cheese filling in an even layer. Gently roll the cake back into a log.
Break the Beacon Ivory Cream chocolate into a bowl. Pour the cream into a saucepan and bring to gentle simmer, pour the hot cream over the chocolate and stir until melted. Allow the ganache to cool until firm but soft. Whip on high speed until fluffy. Cut the second log at a diagonal and connect one half of the log to the other full log. Spread the whipped ganache on the log, finish off with macarons, rosemary sprigs and icing sugar