Raspberry Hearts
"Mini heart-shaped cakes with raspberries and white chocolate drizzled on top."
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
10-12 mini-cakes
- Serves:
- 1
ingredients
- 1 (16 ounce) package yellow cake mix (such as Pillsbury or Betty Crocker)
- 3 eggs
- oil
- water
- 1 cup raspberry jam
- 2 tablespoons water
- 2 (6 ounce) cartons fresh raspberries
- 1 ounce white chocolate
directions
- Bake cake according to package instructions. Completely cool.
- Use heart shaped cookie cutters to cut out hearts and split each heart Horizontally into two layers or equal thickness.
- Boil raspberry jam with water until slightly thickened and brush onto hearts.
- Stack one cake layer on top of another and arrange raspberries on top layer.
- Brush raspberries with jam.
- Drizzle melted white chocolate over raspberries in a pretty pattern.
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