Showcase the rich flavor combination of chocolate cake and cherry pie filling in a luscious dessert inspired by a traditional Black Forest cake. The indentation designed into the Wilton Giant Dessert Shell pan forms the perfect recess for holding many types of filling.
Make candy curls. Melt light cocoa Candy Melts candy according to package directions. Add shortening; stir until melted. Pour melted mixture into mini loaf pan cavities, 1 in. thick. Chill until set, 25 to 30 minutes. Unmold and bring to room temperature. Use peeler or cheese slicer on narrow side of candy to make 24 to 30 various sized candy curls. Reserve remaining blocks of candy for future use.
Make cake. Prepare batter following recipe directions. Bake and cool cake according to package directions.
Decorate and fill cake. Fill recessed area with cherry pie filling.
Prepare whipped icing according to package directions. Use tip 21, cut disposable decorating bag and whipped icing to pipe rosettes around outer edge. Place candy curls on top of rosettes.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.