In a heavy based saucepan, heat the cream and butter then take off the heat. Add the white chocolate and stir until melted and combined. Set aside to cool completely.
When cold, whisk until light and fluffy.
Keep ¼ cup of the whipped ganache for the inside of the cake and add red food colouring to the remaining ¾ cup.
Set aside until required.
CAKE
Pre-heat oven to 160°C.
Cream the butter and sugar together until light and fluffy. Add the egg and beat until well incorporated. Drizzle in the golden syrup whilst beating.
Sift the flour, baking powder, bi-carbonate soda and cocoa powder together. Fold into the butter mixture alternately with the milk and yoghurt.
Spray your dome cake tins with baking spray and put a 5cm x 5cm piece of greaseproof paper in the base.
Put 2 cups of cake batter into each cake tin and bake for 35 minutes or until a skewer comes out clean.
Let cake cool in the cake tin for 5 minutes, then cool completely on a rack.
When cool, cut in half and spread the inside with the reserved ¼ cup of whipped white chocolate ganache. Place the top back onto the cake and ice with the red whipped ganache.
Place the cakes onto the intended serving plate as it is difficult to transport from plate to plate once decorated.
Cover the entire cake with jaffas. Start with a straight line through the middle and then continue from there.
When finshed, draw a face with whiteboard marker on the surrounding plate area. Serve.
