| Prepare the six cakes using a pastry mold, bake and
cool as needed. |
| Whip the cold pastry cream until it is smooth and free
of any lumps, then add the mint flavoring. |
| Using a pastry bag fitted with an injector tip, fill each
of the six cakes with the flavored pastry cream. Fill through the bottoms of the cakes. |
| Place each of the prepared cakes onto a small round
shortbread cookie. (I used store bought cookies. You could also roll
out and cut sugar dough and bake these cookies fresh) |
| Chill for an hour. Place the cakes onto a grate suspended over a clean tray. |
| Using a ladle, drench each of the cakes with enough melted
ganache to enrobe the entire outer surface. |
| Chill briefly to ensure the ganache is set. |
| Using a small paper pastry bag garnish each of the
cakes with warmed Green fondant icing. |
| Can be made a day ahead. Chill before removing from grate. Served on lace doilies. |
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