AuthorFlavor RightCategoryDessert
Place the layer of cake on a cake board.
Spread 4 oz of chocolate hazelnut spread on top.
Top with another heart layer.
Pour 1 QT. of Vanilla Whip’N Top and remaining chocolate hazelnut spread in mixing bowl.
Whip on second speed until the chocolate hazelnut spread has dissolved and there is a firm consistency.
Ice the outside of the cake.
Create a ganache using Whip’N Ice and the baking chocolate. (Check out our "How-To" video here: youtu.be/N5pgJQICHi8)
Cover the top and dripping onto the sides of the cake.
Arrange strawberries and chocolate candies around the cake.
Melt the baking chocolate and transfer to a small piping bag. Snip the corner of the bag.
On a sheet of parchment paper, make 8 to 10 small dollops. With the tip of a spoon, swipe the chocolate and then pull up. Let dry until hard then use as decoration around the cake.
Add the gold and silver pearls for decoration!
Ingredients
Directions
Place the layer of cake on a cake board.
Spread 4 oz of chocolate hazelnut spread on top.
Top with another heart layer.
Pour 1 QT. of Vanilla Whip’N Top and remaining chocolate hazelnut spread in mixing bowl.
Whip on second speed until the chocolate hazelnut spread has dissolved and there is a firm consistency.
Ice the outside of the cake.
Create a ganache using Whip’N Ice and the baking chocolate. (Check out our "How-To" video here: youtu.be/N5pgJQICHi8)
Cover the top and dripping onto the sides of the cake.
Arrange strawberries and chocolate candies around the cake.
Melt the baking chocolate and transfer to a small piping bag. Snip the corner of the bag.
On a sheet of parchment paper, make 8 to 10 small dollops. With the tip of a spoon, swipe the chocolate and then pull up. Let dry until hard then use as decoration around the cake.
Add the gold and silver pearls for decoration!