Unbaked dome with bananas and biscuits

Preparation steps

• Cover the bowls (one medium-sized and one small, maybe only one large instead) with cling film. Cut the bananas into slices and pour over the lemon juice.
• Whip the sweet cream with the slag fix and vanilla sugar, knead the ground biscuits, mix well and place in bowls and flatten. Then put the bananas. Whip the sweet cream with the vanilla sugar and one slag fix, add the strained passion fruit syrup from the can (strained to remove the stones) and another slag fix and whisk. Put over the bananas. For part 4, repeat the procedure as for part 1, just add the grated lemon zest and replace half of the biscuits with ground hazelnuts. Cover with foil and leave overnight in the fridge.
• The next day, take it out of the fridge, and leave it covered with foil to warm up a bit so that the moisture would mostly condense on the outside. Whip the sweet cream with the slag fix, turn the bowl over on a plate and remove the foil. Coat with sweet cream and garnish. The picture uses fondant flowers and royal icing. If the weather is humid and the dome is too cold, it will melt quickly due to moisture condensation. Royal icing goes best over fondant or sugar mass, on other substrates it is less stable. Buttercream (variant 1 or variant 2) can be used instead of royal icing, as the lines are not thin. It will look very similar (except for the color, buttercream is never as perfectly white as royal icing), and buttercream is far more stable on a substrate than icing. To look like in the picture, you need type # 3 (Wilton) and type for folds (PME, Wilton doesn't have one). Folds can also be made using a large type for flower petals, but they do not turn out as nicely as with this one. If anyone is interested, I will take a picture of the collection of tools, without tools there is no craft :)
• I used white fondant (Wilton) for the flowers. Roll out the fondant, then cut the petals with a round cutter and spread the edge of the petals a little (I used a round food stick for that purpose). Arrange the petals in paper or silicone baskets for balls and join them at the bottom into a flower. Place a royal icing or buttercream dot in the middle of the flower, and plug in the feathers (available for purchase at Wilton stores and online, UK or USA). Leave the flowers to dry, it is best to make them the day before.
• For the smaller one, I used strawberry whipped cream and an open star type, and on top of the royal icing decorations prepared earlier, the weather got bad so it took me more than two days to dry. For the 3D shape on top you need one bowl of royal icing and four flat shapes. Always make more because it breaks easily. For an upright shape, glue the flat parts with a little royal icing, it's quite tactile and they need support until they dry, and finally glue them to the bowl with a little royal icing. If you use the remaining royal icing from the decoration for joining, in principle it can stand for a day or two if it is well wrapped in plastic wrap so that it does not dry out. By the way, this really takes good nerves, I rarely break shapes when I peel them off paper or foil, but that's why when I connect them, uhhhh. Especially if my little one bothered to yell, and the bastard won't entertain them because Mitzie wants to scratch in such situations (classic "I don't want you, I want my mom" behavior :)).