Prepare cake base according to bag directions. Pour into 10” bombe cake pan that has been treated with pan spray until half full. Bake at 340°F for 50-60 minutes or until cake springs back lightly when touched. Let cool 10 minutes, then depan, let cool completely. Using a knife, cut 3” circle into the flat bottom of the cake. Scoop out cake inside the circle to make a cavity 4” deep. Fill cavity with chocolate candies. Cover cavity with cake board and carefully flip cake right-side up. Fill four pastry bags with Dawn Exceptional® Buttercreme Style Icings, cutting tips off of each bag. Place all four bags in a larger pastry bag fitted with a 1M star tip. Pipe rosettes around the outside of the cake.