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!
0 servings