The girl is holding a donut with "chocolate glaze" and rainbow sprinkles!
I split the baking of the shells in 2 separate baking sessions to make it more manageable. I used a French method recipe for the girls and Swiss method recipe for the carousel frame.
Just to share some pictures of the process...
Piped shells for the girls
Filling the shells with dark chocolate ganache and firm white chocolate water ganache
I couldn't resist taking photo of this partial assembly!
A drip cake was originally requested but we decided to change it to chocolate cupcakes instead at the last minute since private parties are not allowed during this social distancing period. I had to bake extra heart macarons as cake toppers for the cupcakes. You may refer to this post for my ultimate chocolate cake recipe, which is a non-dairy German chocolate sponge with chocolate custard and dark chocolate ganache between sponge layers. I actually baked the sponge layers for the big cake already but converted to cupcakes by using round cookie cutters to cut out small circles of sponge for layering with filling in the cupcake cases. Do let the sponge and filling mature in the fridge for 2 to 3 days before eating as it tastes better after storage. The recipe in this post for the large chocolate cake is enough to convert to twenty-four 35x43mm cupcakes.
I mixed some dark chocolate ganache with whipped cream to pipe rosettes on top of the assembled cupcakes before putting on the heart macarons, which were filled with dark chocolate ganache.
With love,
Phay Shing
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