Heat the frozen raspberries in a saucepan set over medium heat. As the raspberries get hot, begin smashing them. Once they are broken down, remove them from the heat and pour into a fine mesh sieve set over a glass measuring cup.
Press the raspberries to extract the juice. Discard the pulp and seeds.
You need 1 1/3 cup of the raspberry puree for the pound cake recipe. If you don’t have enough, add some water. If you have too much, remove some.
Raspberry Pound Cake Recipe
Combine 2 pound cake mixes with whipped topping mix and butter.
Mix on low speed in a stand mixer until the butter is broken up into pea size pieces.
Add the raspberry puree, eggs, egg whites, and raspberry flavored candy oil, if using.
Mix on low speed for 1 minute, then increase speed to medium and beat for 2 minutes.
Divide the raspberry pound cake batter into 3 bowls and color one red, one bright pink, and one light pink.
Spray a Wilton Long Loaf pan with Wilton Bake Easy Spray.
Pour each color batter into a Wilton Disposable Pastry Bag.
Pipe squiggles of batter over the bottom of the pan. Start with red, then light pink, then red, then bright pink. Repeat until you fill the entire pan.
Tap the pan a few times on the counter to remove any big air bubbles.
Bake for 70-80 minutes, until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool for 10 minutes, then remove it from the pan and allow it to cool for 1 hour.
Trim the cracked top and sides off the cake.
Use a Wilton Cake Level set at the lowest setting to cut 4 even slices out of the length of cake.
The slices need to be no thicker than the cookie cutter you will use.
Cut “I” “Y” “O” “U” and a heart out of each slice.
Lay the cake cutouts in a single layer on a cutting board or baking sheet.
Freeze for at least 1 hour.
Once the cut-outs are frozen, you can make the lemon pound cake batter.
Easy Lemon Pound Cake Recipe
Combine all the lemon pound cake ingredients in the bowl of a stand mixer.
Beat on low speed for one minute, then on medium speed for 2 1/2 minutes.
Spray a Wilton Long Loaf pan with Bake Easy Spray.
Pour a small amount of cake batter into the pan, filling it about an inch deep.
Stack the “I” cakes together and set them near one end of the pan, pressing them down into the cake batter.
Stack the “U” cakes together and set at the opposite end of the pan, pressing them down into the cake batter.
Stack the “O” cakes together and set next to the “U” cakes, pressing them down into the cake batter.
Pour some of the cake batter into a 16 inch disposable pastry bag.
Pipe some batter around the “U” cakes and in the middle of the “U” cakes and in the middle of the “O” cakes.
Pipe some batter in between the “I” cakes and the “O” cakes. You want enough to hold the hearts and the “Y” cakes in place.
Stack the heart cakes together and press into the batter next to the “I” cakes. Do the same for the “Y” cakes.
Cover the letters with the remaining cake batter. Spread it out in an even layer.
Mark the pan so you know which way the letters are facing.
Bake the cake at 325 degrees Fahrenheit for 75-85 minutes until a cake tester (or skewer) inserted into the center of the cake comes out clean.
Allow to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Frost & Decorate the Cake
Use an offset spatula to frost the cake so that you have a very thick layer of frosting all over the cake.
Cover the cake in fondant.
Roll out the red fondant.
Cut four different size hearts using cookie cutters and fondant plunger cutters.
Brush the back sides of the fondant hearts with water using Wilton’s Water Brush (which is another amazing tool,) and press them onto the fondant covered cake.
Place a few tiny hearts on the cake board, to mark the front of the cake.
Raspberry Lemon “I ❤ You” Valentine’s Day Reveal Cake https://hungryhappenings.com/valentines-day-surprise-inside-cake/