Check this out! It looks sooo good!! It's heart shaped too.

Here is a link that might be useful: Double Caramel Cake

That looks really yummy but maybe not for the mold. Oh well, it won't be the first time I've bought a white elephant.

I don't know how big your heart molds are, but last year I bought some free-standing non-stick individual heart molds. I am going to make lava cakes out of them tonight. I don't know if they will hold their shapes when I take them out of the pan, but it's worth a try.

Gail

First thing that came to my mind was

Couers A La Creme
(Cream Hearts)

6 6-inch squares of cheesecloth, moistened
1 8-oz package cream cheese, softened
1/2 tsp vanilla
1/2 c sifted powdered sugar
1 c whipping cream
1 recipe peach sauce or raspberry sauce (recipes follow)

Line 6 3-inch molds with cheesecloth squares, allowing cloth to overhang. In small mixer bowl, blend cheese and vanilla. Gradually add sugar, beating at high speed on mixer until light and fluffy,

In another bowl, beat whipping cream to soft peaks; fold into cheese mixture. Spoon mixture into molds. Cover and chill several hours or overnight. To serve, invert onto plate. Holding onto cheesecloth ends,lift off mold, peel off cheesecloth. Serve with Peach or Raspberry Sauce.

Serves 6

Peach Sauce: Heat 1/4 c apricot preserves until melted. Stir in 10 oz frozen peaches, thawed, well drained and chopped, and 2 T orange liqueur. Cover and chill. Makes about 1 cup of sauce

Raspberry Sauce: Heat 1/4 c currant jelly until melted. Stir in 10 oz frozen raspberries, thawed, and well drained, and 2 T dry red wine. Cover and chill. Makes about 1 cup of sauce

Linda

Here is a Demarle Mold donation drawing we are doing for a fund raiser. The product is wonderful.

Here is a link that might be useful: Demarle Drawing with donations