Make the profiteroles by melting together the margarine, water, milk, salt and sugar. Stir in the flour and cook together for 1 minute. Transfer into a bowl of an electric mixer and gradually mix in the eggs, a little at a time to form a soft mixture. Pipe the profiteroles on baking sheets lined with non-stick paper and bake at 170°C for 20-25 minutes. Meanwhile, whip the double cream. Remove 1/3 and place into another bowl. Mix in 2 tbsp of the raspberry jam and use to fill the cooked and cooled profiteroles. Dip into the melted white chocolate and decorate with sprinkles and allow to set. Meanwhile, cut out the sponge into your numbers or figures, discarding any off cuts. Cut in half horizontally and place onto a board. Spread with the remaining raspberry jam and pipe over half of the cream. Place the top pieces of sponge on top and pipe over the remaining cream. Decoratively place over the filled profiteroles and in the gaps place the fresh raspberries and flowers.