The day after surgery he completed this version of my Chocolate Apricot Roll with Lacquer Glaze for his paddling friend Toney's birthday. Awesome! i transformed ROSE'S heavenly CAKES: Chocolate Apricot Roll with Lacquer Glaze (page 163), from a roll into a heart. Sponge rolls are an adorable classic of fine pastry, and I love them! but I reshaped this cake into a heart for my paddling friend Toney on her birthday. Toney is a 5-star dear friend to everyone paddling. Toney always teases me that I shall start making her wedding cake, yet also find her a groom! So I designed this large chocolate black heart for Toney's as a symbol of her big heart and wedding fantasy! I baked the cake on the 16x2-inch Wilton heart pan which volume equals to two 11x17x1-inch half sheet pans, so I whipped a 2x batch of biscuit roulade. I know from experience that biscuit cakes bake well at any width. The cake baked flat gorgeous. Then, following the proportions of the original chocolate apricot roll recipe, I filled the cake with a 2x batch of apricot jam filling. I made a 4x batch of ganache so I could frost the heart to perfection. The cake was assembled a week ahead of time, so no syrup was necessary. The generous amount of ganache made up for any lack of syrup, too. To "fill" this thin layer cake, I "julienned" the cake into 1-inch strips, reattaching the strips with apricot filling and ganache. The end results resembles Rose's charlotte pattern.