To assemble these with the lemon thyme pastry cream, unwrap each cooled cake and slice them in half, horizontally. Spoon a bit of the cooled pastry cream onto the bottom half and top with the top half of each cupcake. The cakes pictured here are topped with a traditional chocolate ganache (semi-sweet chocolate chips & heavy cream) and a sprig of thyme. These cakes would be excellent with ganache only. Or a basic buttercream frosting. Martha Stewart has a recipe for a black pepper buttercream that would work well, too. Be creative!! And eat more cake.