Girl With Balloon Entremet - Inspired by Bansky




Introduction: Girl With Balloon Entremet - Inspired by Bansky

Banksy is one of my favourite artists, he or she creates art with strong social messages but doesn't seek fame or fortune as they have gone to great lengths to remain anonymous.

This idea came from me stumbling across a heart shaped silicon mold in my cupboard, which I thought would be perfect for a heart shaped mirror cake (representing the little girls balloon). After a little bit of research, I decided to attempt an Entremet which is a mouse based layer cake, typically with a mirror glaze...this is another first for me and I was really keen to give it a go.

I started by sketching a small image of Banskys young girl and then used a grid to enlarge the image by 3 times the original size to make the image in proportion to the finished heart cake.

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Step 1: Strawberry Gelee


  • 1 1/5 tablespoons clear gelatine powder
  • 1/2 cup water
  • 2 1/2 cups fresh strawberries
  • 1/2 cup castor sugar
  • 1 1/2 tablespoons fresh lemon juice


  • Large heat proof bowl
  • 20cm x 15cm shallow slice pan
  • Blender (or stick mixer)
  • SaucepanWhisk or fork
  • Cooking oil/spray
  • Plastic wrap
  • Heart shaped cookie cutter
  • Baking (parchment) paper


  • Sprinkle gelatine over water and allow to bloom (approximately 5 mins).
  • Blend strawberries until pureed and place in saucepan with sugar and lemon.
  • Bring strawberry, sugar and lemon mixture to a boil, reduce heat and stir until sugar has dissolved.
  • Remove from heat and add gelatine mixture, stir well to dissolve gelatine.
  • Return mixture to blender (or use stick mixer) and blend for approximately 30 seconds.
  • Lightly spray pan with cooking spray (this will help the plastic wrap stick) and line pan with plastic wrap making sure there is overhang on each side of pan.
  • Carefully pour mixture into lined pan and refrigerate until set (ideally you are looking for a depth of around 1cm for your gelee).
  • When the mixture has set, carefully lift out of pan using the plastic wrap overhang and cut the required amount of heart gelee out using the cookie cutter. Place on a plate, lined with baking paper, and place into the refrigerator until required.

Step 2: Chocolate Brownie


  • 1 x brownie packet mix
  • 2 x eggs
  • 80g butter - melted


  • Large mixing bowl
  • Small bowl (to melt butter)
  • 1 x 20cm x 20cm brownie/slice pan
  • Baking (parchment) paper
  • Wooden spoon


  • Prepare mix and bake according to packet instructions.
  • Cool in pan.
  • Using cookie cutter, cut heart shapes out of cooled brownie and place into refrigerator until required.
  • When finished, the chocolate brownie layer will be on the bottom of the cake.

Step 3: White Chocolate Mousse


  • 225g white chocolate
  • 2 teaspoons powdered unflavored gelatin
  • 1/4 cup water
  • 2 1/2 cups heavy cream


  • Large heatproof bowl
  • 3 x saucepans
  • Spatchula/mixing spoons
  • Stand mixer (or hand held electric beaters)
  • Piping bag & medium plain nozzle


  • Place approx 3cm water into one saucepan and bring to a boil.
  • Place chocolate into large heat proof bowl.
  • Turn heat down so water is simmering, place the large bowl over the saucepan and mix to melt chocolate.
  • Add water and gelatin to small saucepan and allow to sit for approximately 5 minutes.
  • Heat gelatin over medium heat until dissolved and remove from heat.
  • In the third small saucepan, heat 1/2 cup of the cream over medium heat until it comes to a boil.
  • Add the gelatin mixture to the hot cream and stir until dissolved.
  • Add the gelatin and hot cream mixture to the large bowl of melted chocolate and gently mix until combined.
  • Beat remaining cream using a stand mix (or hand-held electric beater) until stiff peaks form - do not over beat.
  • Add half of the beaten cream to the white chocolate mixture and gently fold to combine.
  • Add remaining cream and gently fold until just combined.
  • Place mixture into piping bag for the construction of cake.

Step 4: Cake Construction


  • Heart shaped silicone mold
  • Small, sharp knife


  • Pipe a layer of white chocolate mousse into the bottom of the silicone mold.
  • Gently insert heart shaped strawberry gelee on top of mousse (in the center of mold)
  • Pipe white chocolate mousse around the sides of strawberry gelee and pipe a layer of mousse on the top of the gelee.
  • Gently insert heart shaped chocolate brownie on top of mousse layer.
  • Pipe white chocolate mousse around the sides of brownie heart.
  • Refrigerate or freeze until the white chocolate mousse has set.
  • Once set, run the small knife around the edges of the mold to loosen and then gently lift the set cake out of the mold.
  • Place cakes on a plate and place in the freezer until ready to glaze (min 3 hours).

Step 5: Mirror Glaze


  • 175g white chocolate
  • 75g water
  • 150g sugar
  • 100g sweetened condensed milk
  • 9.5g gelatin
  • 1/4 cup water to bloom gelatin
  • Food colour of choice.


  • Stick mixer
  • Large heat proof bowl
  • Medium saucepan
  • Small bowl
  • Cake cooling rack
  • Large shallow slice/baking pan
  • Cake display plate/stand


  • Bloom gelatin in 1/4 cup of water in a small bowl, let sit for approximately 5 minutes.
  • Place white chocolate in a large heatproof bowl.
  • Heat water, sugar and condensed milk in a medium saucepan, stir over heat until sugar has dissolved and liquid is hot.
  • Turn off heat and stir in gelatin.
  • Pour hot mixture over chocolate and allow to sit for approximately 5 minutes.
  • Use stick mixer to blend the mixture to make sure it's nice and smooth.
  • Add colour of choice (if using).
  • Cool mixture, stirring occasionally to prevent a skin forming on top of mixture.
  • Most recipes advise to cool the mixture to a temperature of 33C (92F). I didn't have a candy thermometer so I just cooled it until it was barely warm.
  • Remove cakes from the freezer.
  • Place cooling rack on top of shallow slice/baking pan and place cakes on top of the cooling rack.
  • Pour glaze over cakes, be generous when pouring to make sure the glaze covers all sides to the bottom of the cakes. (at this step I waited a few minutes and then completed a second coat of the glaze).
  • Carefully transfer the cakes from the cooling rack to the display plate/stand and refrigerate until ready to eat!
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