Beat the eggs and sugar well. Mix in the oil and vanilla. Dissolve the cocoa and coffee in the hot water. Pour in and beat gently.

Add the flour, vanilla, and baking powder, and mix well.

Divide the mixture evenly into four round nine-inch baking pans (greased well). Bake for 20 minutes at 350 degrees Fahrenheit or until a toothpick inserted comes out dry. Allow to cool.

Place all the ingredients in a double boiler over medium heat. Melt fully and allow to cool. Spread evenly on top of the cakes and freeze for 30 minutes.

Dissolve the coffee in the hot water. Cream together the yolks and margarine until smooth. Add the coffee and the remaining ingredients, then beat until very fluffy.

Transfer the cream into a pastry bag with a tip. Pipe the cream on top of the four cakes.

Freeze again for two hours before assembling to achieve perfect layers. Stack the cakes on top of each other and top with flowers and tzitzis cookies.

Roll out the dough to 1/4 inch thick. Shape with a rectangle cookie cutter, then use a straw to cut out a circle near each of the bottom corners for the tzitzis. Bake the cookies and allow them to cool.

Roll out the fondant using cornstarch so it sticks to the surface. Use the same rectangle cookie cutter to cut out the fondant, and the straw to make two holes near the bottom corners.

Cut about eight to 10 inches of string and pull it through the holes, and tie in a double knot. Draw two even lines with the edible marker across

the bottom of each cookie. Store in a cool, dry place.