Tinkerbell Fairy CAKE - How to make a Tree Stump Cake with Tinker Bell Fairies

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Recipes:
Ganache - More info
1 & 1/4 cups heavy cream
21 ounces semisweet chocolate, chopped
MICROWAVE METHOD: In a microwave-safe bowl, combine the heavy cream and chocolate and microwave on high in 1-minute intervals, stirring for 2 minutes in between, until there are no lumps. This should take 2 to 3 minutes maximum.
STOVETOP METHOD: In a small saucepan, bring the heavy cream to a rolling boil (this just means a boil with bubbles all over the surface, not just around the outside edges). Remove from the heat and add the chocolate, stirring until there are no lumps.
Chocolate Cake
2 sticks (8 ounces) salted butter, at room temperature
1& 2/3 cups (315g) granulated / caster sugar
1 cup water, at room temperature
3 extra-large eggs, at room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
2& 3/4 cups (340g) all-purpose our
1/2 cup plus 2 tablespoons (55g) unsweetened cocoa powder
1 tablespoon baking powder
Preheat the oven to 350°F. Grease and flour two 6 x 3-inch high round cake pans. Line the bottoms with rounds of parchment paper.
In a mixer fitted with the whisk or paddle attachment, beat the butter and sugar until combined.
Add the water, eggs, oil, and vanilla and beat on low speed until all ingredients are just combined.
In a medium bowl, whisk together the flour, cocoa, and baking powder. Add the flour mixture to the butter mixture and beat on high speed until light and fluffy, 1 to 2 minutes.
Divide the mixture between the two pans and use an offset spatula to smooth the tops.
Bake until a skewer inserted into the center of each cake comes out clean, 25 to 30 minutes.
Check first at 24 minutes, then each minute thereafter.
You'll also need:
Approx 375g compound chocolate or dark candy melts
Fat milkshake straws
2 x cake boards (1 x 6" & 1 x 5")
Fresh flowers
Tinker bell figurines -
a Fairy door (try these two) &
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