1.Preheat oven to moderately slow 170°C (150°C fan-forced). Line two 12-hole standard muffin pans with paper cases.
2.Stir butter, chocolate, sugar and milk in large saucepan, over low heat, until smooth. Transfer to large bowl, cool 15 minutes.
3.Whisk in sifted flours then extract and eggs. Drop exactly 2 level tablespoons of mixture into each case.
4.Bake cakes about 25 minutes. Turn onto wire rack to cool.
5.Meanwhile make fluffy mock cream frosting. Combine milk, the water and sugar in small saucepan, stir over low heat, without boiling, until sugar is dissolved. Sprinkle gelatine over extra water in cup, add to pan, stir syrup until gelatine is dissolved. Cool to room temperature. Beat butter and extract in small bowl with electric mixer, until as white as possible. While motor is operating, gradually pour in cold syrup, beat until light and fluffy. Mixture will thicken on standing. Cover backs of decorations with baking paper to prevent them from absorbing the frosting.
6.Spread 64 cakes with frosting, place on cake board. Secure ribbon around cakes.
7.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice. Spoon icing into a piping bag fitted with a small plain tube. Pipe hearts onto about 10 of the cakes.
8.Top remaining cakes with wedding-themed decorations.
It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture, it will be fine standing at room temperature while you bake the 70 cakes in batches. We used standard sized foil cases. You need 64 cakes for the story board. We used scrap booking decorations, available from craft and haberdashery shops and some newsagents.