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In advance: Mold 20 truffles, filling mold half full. Refrigerate until firm.
On cookie pan, mold a 1/4 in. deep candy center heart in largest crinkle cutter from set.
Refrigerate until firm; gently press to release.
Ice smooth 2-layer heart cake (bake two 1 1/2 in. layers to make a 3 in. high cake).
Pipe tip 127D ruffle top border; position truffles and center heart.
Pipe tip 10 ball bottom border.