God bless!..

The first thing Villepin roses made of candy (then former). Original recipe here: http://www.povarenok.ru/recipes/show/3842/ But I used instead of fruit-tella sweets mamba. They are softer, being easier to mold...

Each candy mamba divided into 2 parts. From one such part to form oblong "some carrots", the rest roll into balls and flatten into thin cakes - this is our "petals".

Wrap the leaves around the carrots, connecting with a blunt end, overlapping in a circle in several rows.

Ready roses immediately put in a cold place, so they are not "floated" ahead of time. Let our bouquet waiting in the wings in the refrigerator.

Prepare the dough. You can use any favorite recipe for sponge cake, I have slightly modified your favorite Charlotte recipe - easy, fast, smoothly. Now, mix the baking powder, flour, starch, vanillin. Eggs thoroughly with sugar, mix with flour mixture. All carefully stir. Should get the batter. Lubricate the form. Put the dough.

Bake for 20-25 minutes at 200-220 degrees (to put in the oven not heated). Readiness check with a wooden toothpick.

Meanwhile, prepare jelly red. You can use prefabricated jelly (like I did) or cook Jell gelatin or any red juice, compote, fruit syrup/jam. In an extreme case to use food coloring, but rather the juice from the grated beets. Jelly cook according to the directions on the packaging of semi-finished gelatin or jelly, but jelly we must have a dense, increase the amount of gelatin (or, respectively, reduce the amount of liquid) relative to what was specified in the instructions on the package. Also, if you want to have a more structural jelly filling, at the end of cooking the jelly, you can add red berries/fruits (see ingredients section for decoration). I prefer the "pure" jelly, but since this time the cherries I had frozen and as the decoration is not very suitable, I threw it in jelly (what later regretted - still transparent jelly looks better). Boil jelly remove from heat, leave to cool to room temperature and then put in the fridge to make it "grabbed" (but not frozen!)

Ready cake cool in the form, extract, cut with a sharp knife in half (the cake is soft and not crumbly, so it's easy to cut even with a very thin layer). From one half, retreating from the edge of 3-4 cm cut along the contour of the heart. The Central part (small heart) cut in small cubes, partially crumble.

Cream vzbit with sugar until fluffy state (don't overdo it - easy to cross the line and magnificent state to go to the cheese). Unfortunately, the quality of modern products is that I found a cream that did not want to vzbivayte... In this case it is necessary to add a thickener of cream or melted gelatin (although it's not the same...)

Mix whipped cream with biscuit pieces and crumbs. Spread the mixture on the bottom cake, spread evenly,

from above to lay frame-circle, press down lightly.

To prepare the chocolate glaze. In the "water bath" or in the microwave on low power, melt the chocolate and butter.

Mix well. Should get a homogeneous mass.

Also, I met products of this quality (I do not know who was to blame: chocolate or oil) that did not want to mix, rejecting each other. In this case, will adding a couple of tablespoons of condensed milk (cooked or not - no difference). The icing in this case is elastic, smooth...

Pour the icing border and sides of the cake (the cake it should be kept above the container of frosting to merge excessive frosting of the cake). On the curb you can put berries/fruits (not frozen). Place in a cool place so the glaze hardened. After that you can pass on a clean dish, unspotted icing sorry, got distracted and didn't photograph this important step. So, somehow do...

Now, in the middle part of the cake you can put Jell-o cups (if it does harden, have it slightly warm, but the jelly should be liquid). Flatten heated in boiling water knife, put "roses". Put in a cool place, now for the hardening of the jelly.

Bon appetit!