Dragon Age inspired Stained Glass Heart Cake

Instructions

1. Cut out the template.
2. Place a ring mould (16 cm) on a cutting board, on top of some plastic wrap and secure the plastic wrap with some string.
3. Line the inside with acetate.
4. Combine the water and gelatin intended for the chocolate jelly and let it sit for a few minutes, until it has bloomed.
5. Break the chocolate, intended for the chocolate jelly, into small pieces, place it into a heat proof bowl and add the whipping cream, intended to be heated.
6. Place the bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir until the chocolate has melted completely and the whipped cream and chocolate are well combined.
7. Add the bloomed gelatin to the chocolate and cream mixture and heat until the gelatin has dissolved.
8. Pour into the mould.
9. Refrigerate until set, about 4 hours.
10. Remove the chocolate jelly from the mould and flip it over onto a piece of acetate.
11. Place the template on top and mark the pieces that need to be removed, by using a toothpick or knife.
12. Cut out the pieces that need to be removed and place in the refrigerator until further use.
13. Place the ring mould onto a cake board and wrap with plastic wrap around the board and outside of the mould and secure the plastic wrap with some string.
14. Cut the cake into three layers and brush with some simple syrup.
15. Cut three 14 cm circles out of the strawberry jelly and place on top of each cake layer, put these in the refrigerator until further use.
16. Prepare 2/3 of a batch of white chocolate mousse.
17. Place a cake layer, with strawberry jelly on top, in the center of the ring mould, lined with acetate.
18. Pour over the white chocolate mousse and place in the refrigerator to set, about 30 minutes.
19. Repeat steps 15 through 17 for the remaining two cake and strawberry jelly layers.
20. Once the entire cake has set combine the water and gelatin intended for the transparent jelly, heat this until it has melted and wait for it to cool down to room temperature.
21. Pour this on top of the cake and then place the chocolate jelly on top, refrigerate this until it has set, about 30 minutes.
22. Add the liquid and food colouring intended for one colour of your coloured jelly in a saucepan.
23. Sprinkle over 1 gram of gelatin.
24. Heat this until the gelatin has dissolved and wait for it to cool down to room temperature.
25. Use a pipette to drip or a spoon to pour the liquid into the right part of the chocolate jelly outline.
26. Repeat until all of the parts are filled.
27. Place in the refrigerator to set, about 30 minutes.
28. Unmould and remove the acetate.