Prepare creme cake base according to manufacturer's instructions. Pour into 10-inch bombe cake pan that has been treated with pan spray until half full. Bake at 340°F for 50-60 minutes or until cake springs back lightly when touched. Let cool 10 minutes, then depan, let cool completely. Using a knife, cut 3-inch circle into the flat bottom of the cake. Scoop out cake inside the circle to make a cavity 4-inch deep. Fill cavity with chocolate candies. Cover cavity with cake board and carefully flip cake right-side up. Fill four pastry bags with colored buttercremes, cutting tips off of each bag. Place all four bags in a larger pastry bag fitted with a 1M star tip. Pipe rosettes around the outside of the cake.
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Vanilla Cake, Buttercreme, Buttercream, Pink, Green, Blue, Yellow, Candy, Layer Cake