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Start by mixing Moist Crème Cake Base according to the bag’s directions. Pour the batter in a cake pan and bake. After the cake has cooled, use cookie cutters to cut heart shapes out of the cake and pipe VelveTop® Chocolate Icing between the layers. Finish by garnishing with a fresh raspberry.
The crème cake can also be baked in heart or mini bundt pans. After cakes have cooled, pipe Gourmet Pastry® Fillings between the layers. Additionally, frosting that has been flavored with Fruits Bits can be used between layers and then stacked.
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