Melt your pink and red candy melts (in 20 second increments, stirring in between). Pour your melted chocolate into piping bags then fill your molds with each color. Bang the molds onto your counter to remove any air bubbles. Let molds set.

To make your lollipops, fill your lollipop molds with the same melted chocolate but add in a stick. Make one sprinkled lollipop by adding a pinch of sprinkles to the bottom of the largest lollipop mold. Let molds set.

Line your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit.  Prepare 3lbs of batter then divide evenly into three 8” round cake pans. Bake each cake for 1 hour and 25 minutes. 

TIP: Let your cakes cool in their pans completely before removing.

Remove your cakes from their pans then level each layer and remove the caramelization from the bottoms.

Use a large serrated knife to cut each layer into 2.

Set a 7” round cake pan on top of each layer and use it as a guide to cut away any caramelization from the sides.

Use Sir Squeeze A Lot to soak each layer with simple syrup then let them sit for a couple of minutes to absorb.

Use a heart shaped cutter to cut a heart out of 4 layers. Use the first layer as a guide to make sure that each cut out lines up.

Fill and stack your layers from the bottom as follows: 

• Full layer (on bottom) 
• Pipe fence of IMBC
• Spread with cream cheese frosting 
• 1st chamber layer
• Pipe fence
• Spread with pink cream cheese frosting 
• Use heart cutter to protect the chamber
• Continue to top

Fill your secret chamber with the “Sprinkle Some Love” sprinkle blend. Once it’s full, spread on some cream cheese frosting and add on the final whole layer of cake.

Crumb coat your cake with IMBC then let it chill in the fridge until firm. Ice the entire cake once again with more IMBC and use a bench scraper to smooth out the edges.

Ice your cake again then hold your cake comb at about a 45 degree angle against the cake. Slowly spin your turntable around while dragging the comb along the buttercream to create stripes. Continue until you are happy with the ridges. Chill your cake very well to ensure that it is completely set.

Use purple gel food coloring to dye your IMBC purple.  Ice your chilled cake with the lavender IMBC then use a bench scraper to fill in the grooves. Pipe on a border of purple IMBC to the top of your cake. Move your cake to a pretty cake stand.

Carefully remove your chocolates from their molds then dust on some pink lustre dust.

Decorate your cake by lining up the chocolate hearts along the buttercream stripes then add in the chocolate lollipops to the top of the cake! Feel free to get extra creative here.