a 2 1/2-inch round biscuit cutter; 2 small piping bags; a 6-cavity silicone half-sphere mold with 3-ounce cavities
For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.
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