I baked a cake yesterday…..
with a little surprise inside.
I’ll let you in on the secret…. the trick is all in the pans. One has a depression in the shape of the bottom half of the heart, the other has the top half. You fill the depressions with something gooey and yummy (I did raspberry mousse) before sandwiching them together. It’s very simple, but looks oh-so-clever when you slice the cake.