Hi Chariot, sorry it took me this long to respond. These cakes are rasberry-vanilla mousse, enrobed with chocolate collar.
For the same look can be actually used any type of little round or oval shaped cake (example - can be cut out of a sheet cake with bisquit cutter).
For the chocolate strip I cut acetate strips about 1/2 inch longer than is the circumference of the cake and also little higher. Pour melted choc.into decorating bag with just little hole and cover the strips in kind of lattice pattern, leaving that half inch empty - it comes on top of the other end. It is better to work one by one, to prevent hardening the choc. before putting it around the cake.
If you don't have acetate, you can use any little stiffer plastic bag and cut the strips of that, or parchement paper (with this the choc. wouldn't be shiny ) Also - when using real choc. it has to be tempered or use just candy melts disks, then is no need to temper it.
When set, peel of the strips, pipe some whipping cream or what you like inside on top, and decorate with fresh fruit.
I hope this helped. If you like the mousse recipe, let me know. I just thought this is little easier.
Ilona