The jaconde method did work as mixing everything up before the meringue ensures a better consistency and less air is lost. Mixing the dry ingredients and the eggs for a long time, helped with reaching the ribbon stage. Making sure the melted butter was room temperature was crucial. If the butter is too hot, it will curdle the eggs. If the butter is too cold, it will not incorporate into the batter very well. It is best to mix the egg whites and sugar at the midpoint/ near the end of mixing the first ingredients. If we mixed it too early, the meringue would deflate.  Folding the meringue was important, and we were able to fully incorporate the top portion of the cake mixture.  But, there were areas of the bottom portion of the cake mixture did not fully incorporate the meringue. Next time, it would be best to do a few more passes on the bottom of the cake mixture, before pouring it in the pans.  Tempering the chocolate for the ganache went well. I was melting the chocolate by water bath, but there was a chance to get condensation and water into the bowl of chocolate. I was recommended to switch to a double boiler method with a different bowl, so there is less chance of water going into the chocolate. Id did help prevent water going into the chocolate. We used an immersion blender to mix the chocolate and heavy cream. The blender did a great job in fully mixing the cream and chocolate.  Assembling the cake into smaller molds were a little challenging, The hardest part was trying to layer the ganache and butter cream into the mold, since the small molds do not have much surface area. It was easier to put the cake into circle mold than the square, as the squares had corners, which made it harder to create an even layer. For next time, we could use slightly larger molds. The bottom of my mini square opera cakes were completely stuck to the plate, so the acetate may not have reached the bottom. Next time, I need to double check the acetate reaches the bottom layer of the cake.