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1
Place the first cake on 1 of the cardboard rounds on a rack over a sheetpan.
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2
While the ganache is still warm, pour over the cake.
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3
Using a palette knife sparingly, gently swipe 1 or 2 times to spread the ganache evenly over the top and so that it runs down the sides and covers them.
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4
Let the cake sit until the ganache sets up, about 30 minutes to 1 hour.
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5
While the ganache is setting up begin making the wings.
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6
Cut the remaining cake in half, lengthwise.
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7
Cut the remaining cardboard round in half as well and place each cake half on one of the cardboard halves.
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8
Using the red buttercream and a palette knife, frost both halves completely.
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9
Try to make the frosting appear to be as smooth as possible.
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10
Place the black licorice rounds on the wings to make ladybug spots.
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11
Once the ganache is set up, assemble the ladybug.
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12
Allow 2 inches in the front of the ganache cake for the ladybug's face.
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13
Place the 2 halves behind the 2-inch face with 2 corners touching right behind the head and at an angle to each other.
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14
The wings should be in position for the ladybug to fly away.
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15
Place the candy wafers on the ganache cake to create eyes.
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16
Using a small dab of leftover frosting, secure the candy coated chocolates to the wafers to make pupils.
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17
Cut the licorice whip to the desired length and lightly press into the ganache to create a mouth.
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18
Use the remainder of the licorice whip to create antennae.
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19
***To cut this cake for serving, remove the wings and cut separately.
