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“Mini heart-shaped cakes with raspberries and white chocolate drizzled on top.”
READY IN:
45mins
SERVES:
1
YIELD:
10-12 mini-cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake cake according to package instructions. Completely cool.
  2. Use heart shaped cookie cutters to cut out hearts and split each heart Horizontally into two layers or equal thickness.
  3. Boil raspberry jam with water until slightly thickened and brush onto hearts.
  4. Stack one cake layer on top of another and arrange raspberries on top layer.
  5. Brush raspberries with jam.
  6. Drizzle melted white chocolate over raspberries in a pretty pattern.

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