1. MELT together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread.
2. CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and milk and stir until combined. Fold through the chocolate. Spoon the mixture into 12 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180OC for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
4. LIGHTLY beat the ganache with a metal spoon to thicken slightly then spread a little over the top of each cake. Divide the remaining ganache into separate bowls and colour as desired. Decorate cakes by piping with coloured ganache and sprinkling with cake sprinkles and cachous. Refrigerate until the ganache is just firm. Use as required.