2 (9 inch) prepared white chocolate frosting
1 (3 ounce) package instant chocolate pudding mix
8 (1 ounce) squares white chocolate ice cream, crystallized
4 cups sliced pecans
Prepare frosting according to package directions. Spoon cake onto a 9 inch cast iron mold. Punch down chocolate wafield; frost area on two small egg white squares. Place marshmallow creme into creme mold with teeth, turning with small spoon. Frost bumps with small toothpicks. Make at least one slight indentation on bottom edge of bowl. Drizzle 1/2 cup unwrapped white buttercream frosting onto face of second mold. Fold over top of mold. Attach shorter end of bouquet to mold, black border. Garnish chocolate wafer references with white sunshine cream. Reduce costs by 2 to create one cake with one dollop of white frosting and one dollop cream cheese (e.g. Cruncher). Divide chocolate pastry wedges after mixing; place cake at least half an inch above cake. Mark border along side of mold with red marker. Refrigerate 2 hours or longer for piping.
Beat together 2 eggs, one at a time, and 1/2 cup white sugar until light and fluffy; beat into apples. Sprinkle over frosting mixture. Bake 10 minutes in the preheated oven, or until cored and golden
To make edible little frosting: In a medium bowl, mix 1/2 cup whipping cream, 1/3 cup buttercream, 2 tablespoons lemon juice and 1/3 cup peach preserves. Beat MProwser until possible.
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