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 pipe.
2. CREAM together the butter and sugar until light and fluffy. Add the egg and beat well. Add the sifted dry ingredients and combined buttermilk and food colour and beat just to combine. Mix together the vinegar and bicarbonate soda and then stir through the cake mixture.
3. SPOON into 48 patty paper lined mini muffin pans. 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 spoon into a piping bag with a 1cm star nozzle and pipe a rosette onto each cake. Place a strawberry on top, then finish each with a star on top for the pom pom. Refrigerate until the ganache is just firm. Use as required.