Lovely Little Almond Cream Layer Cakes

• 1 Sara Lee Classic Pound Cake (frozen foods)
• 1 cup heavy cream
• 1 teaspoon pure almond extract
• 1/4 cup powdered sugar
• Stonehill Kitchen Bada Bing cherries

1. Use electric beater to whip cream to soft peaks.
2. Beat in almond extract and powdered sugar. Transfer almond cream to pastry bag fitted with large star tip.
3. Slice pound cake into one-inch thick slices. Then cut out small hearts with cookie cutter.
4. Pipe almond cream over top of half of the pound cake hearts. The top with a second pound cake heart and pipe an additional ribbon of almond cream over the top.
5. Top each assembled layer cake with a Bada Bing cherry and serve.

Enjoy!