Ingredients

1 Each Allen® 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
1 Each Allen® 1/2 Sheet Yellow Cake Layer
1/3 oz Bettercreme® Chocolate Icing Made W/ Hershey's Cocoa, 9-lb Pail
1/3 oz Perfect Finish® Bettercreme® Vanilla Icing, 15-lb Pail
1/3 oz Bettercreme® Strawberry Icing, 9-lb Pail
1 Each Dark Chocolate Cup
3/4 oz Chocolate Pieces

Directions

1
 Using a ½ sheet yellow cake, split the cake in half horizontally. Using a 2” round cutter, cut 5x7 making sure to cut through both layers creating 70 circles of cake. Repeat using a ½ sheet chocolate cake.
2
 Using a #825 border tip and Vanilla Perfect Finish Bettercreme, pipe a single swirl on the bottom of a dark chocolate cup.
3
 Using a single circle of yellow cake, split the circle in half horizontally. Place one circle on top of the Vanilla Perfect Finish Bettercreme.
4
 Using a #825 border tip and Strawberry Bettercreme, pipe a single swirl on top of the yellow cake circle.
5
 Using a single circle of chocolate cake, split the circle in half horizontally. Place one circle on top of the Strawberry Bettercreme.
6
 Using a #825 border tip and Made with Hershey’s Chocolate Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup.
7
 Using a #825 border tip and a piping bag striped with Vanilla Perfect Finish Bettercreme, Strawberry Bettercreme and Made with Hershey's Chocolate Bettercreme, pipe on a double rosette on top of the cup
8
 Using chocolate curls, cover bottom edge of rosette.
9
 Using your choice of chocolate pieces, place on top of rosette.
140 Servings