Preheat the oven to 350F. Line a baking sheet with parchment of silpat and set aside.

In a stand mixer with a paddle attachment, cream together the butter and sugar until well combined on medium speed, about 3 minutes. Add the vanilla and combine. Mix the salt with the flour and add it to the mixer on medium speed until it comes together as a ball of dough. Wrap with plastic wrap and refrigerate until firm.

On a lightly floured surface, roll the dough out until it's about 1/8" thick. Punch out 3" wide circles with a cookie cutter and place the circles onto the prepare baking sheet. If the dough seems to be getting very soft, refrigerate for 15 minutes until it firms up again. Bake for 8 minutes until lightly golden brown. Cool on a cooling rack.

Preheat the oven to 350F. Grease and lightly flour a 8"x8" square pan. Tap out any excess flour and set aside.

In a stand mixer with a paddle attachment, cream together the butter and sugar until well combined, about 3 minutes. Add the egg and vanilla extract and mix until combined. Stir the cocoa powder with the gel food coloring and stir until combined. Add the mixture to the stand mixer and mix. Give the bowl a good scrape before continuing. Sift the salt, baking soda, and flour together and add the dries to the mixer on medium speed alternating with the buttermilk and vinegar.

Pour the mixture into the prepared baking pan and baking for 25 minutes until the center springs back to the touch or a toothpick comes out clean when inserted. Set aside to cool.

Heat the first amount of heavy cream in a saucepan over medium heat. In a separate bowl, mix the yolk and sugar together until combined. Once the cream starts to simmer, temper the yolks by slowly whisking the cream into the yolk mixture. Return the mixture back to the saucepan over medium heat. Stir constantly to prevent the bottom from burning. Bring the mixture to 160F. Once it reaches that temperature, add the hot mixture to the white chocolate.

In a separate bowl, bloom the gelatin in 2 tbsp of water. Set aside for 5 minutes. Place the white chocolate mixture over a double boiler over medium heat. Stir until all the chocolate has melted. Add the ground cookie crumbs and mix until it has dissolved, about 2 minutes. Remove the bowl from the heat and stir in the bloomed gelatin. Set aside.

In a stand mixer with a whisk attachment, whisk the last amount of heavy cream on medium speed until it reaches medium to stiff peaks. Mix 1/3 of the cream into the white chocolate. Once incorporated, fold in the rest of the cream. Cover with plastic wrap and let it sit in room temperature for 30 minutes.

With a 1 3/4" in diameter round cookie cutter, punch out circles from the red velvet cake. With a another round cookie cutter (1" in diameter), punch out the center of each piece of red velvet cake. Only go 3/4 of the way down. Twist to detach the center piece of cake from the rest. Repeat this with the rest of the pieces.

Fill the centers of each piece of cake with 1 tsp of raspberry jam and 1 fresh raspberry. Fill a pipping bag fitted with medium star pipping tip with the grey stuff mousse. (At this point, the mousse should be holding it's shape very well when stirred. If not, place it into the refrigerator for 15 minutes).

Take one shortbread cookie and pipe a small dollop of mousse onto the center. Place the cake on top. Position the cake low enough to where you are standing above it because I found that this was the easiest way to pipe around it.

Starting at the base, pipe around the cake until you reach the top, making sure the center is completely covered. Garnish with chocolate pearls and/or red heart sprinkles.