Ingredients for 8 people
1 hershey's bar
2 1/8 cups of flour
1/2 cup of canola oil
1 cup of sugar, divided
1 small yogurt
2 tsp of baking powder
1/2 cup of mascarpone
1 1/2 cups of heavy whipping cream
1 butter cookie
Choose a photo of a ballerina on your phone and place the phone in 1 of the sandwich bags. Place the Hershey's ® bar, in its package, for 30 seconds in the microwave to melt it. Cut a small corner off the package so you can draw with it. Trace the silhouette of the dancer with the chocolate on the sandwich bag, tracing the drawing on the phone. Do the same on the 6 other sandwich bags and place them in a cool place for 20 minutes so the chocolate hardens.
Using the copper wire, make a heart and bend the base so that it forms a small circle the size of the magnets. Stack the 4 magnets on top of each other and put the battery on top, so that it is all standing up right. Fold 2 small rectangles of crepe paper in the shape of a tutu and fix them on both sides on heart with tape. Place the heart on the stack, the base around the magnets and the top part balanced on the battery. The heart will turn all by itself!
Mix the flour, eggs, sunflower oil, 3/4 cup sugar, yogurt and baking powder. Pour into the cake pan and bake for 25 minutes at 350 °F. Whip the mascarpone, the remaining sugar, the heavy whipping cream, and the vanilla bean together. Then frost the cooled cake with the whipped cream mixture.
Place the chocolate dancers all around the cake, using a little frosting to stick them on the side. Place the butter cookie in the center of the cake. Form 7 lines of blueberries between each dancer, from the edge of the cake to the cookie. Form 7 lines of raspberries on the cake, from the cookie to the dancers. Place the spinning heart on the cookie, cut the cake into pieces and enjoy!