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For the Hearty Appetite Cake Zoom

For the Hearty Appetite Cake


A great way to create a themed dessert for a crowd! Start with one heart-shaped cake and bake extra cupcakes or cookies to provide the additional servings needed.
Makes: Cake serves 12; each cupcake serves 1.
Skill Level: Medium

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Step 1

Bake and cool 2-layer SweetHeart cake (bake two 1 1/2 in. high layers for a 3 in. high cake) and 16 mini cupcakes.

Step 2

Prepare SweetHeart cake for rolled fondant. Tint 36 oz. of fondant rose and a 3 in. ball red; reserve remaining white.

Step 3

Cover cake with rose fondant; smooth with Fondant Smoother. Roll out white fondant 1/8 in. thick.

Step 4

Using Cutter/Embosser, cut a 3 1/2 x 32 in. long strip; attach to bottom border with damp brush curving over top edge with fingers. Smooth with Fondant Smoother.

Step 5

Roll out rose fondant 1/8 in. thick. Using Cutter/Embosser, cut 20 strips, 1/4 x 3 1/2 in. high.

Step 6

Attach to cake sides with damp brush, 1 1/2 in. apart. Roll out red fondant 1/8 in. thick; cut 20 hearts using 1 1/4 in. cutter from set.

Step 7

Attach hearts to cake sides with damp brush. On cupcake tops, pipe tip 32 swirl in buttercream. Position large heart icing decorations.

Step 8

Position cupcakes on SweetHeart cake.

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Ingredients

Products

$7.29

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Red-Red Icing Color

Red-Red Icing Color

Rose Icing Color

Rose Icing Color

Tools

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$8.99

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$2.99

In Stock (ships in 1-2 business days)

$1.19

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$1.99

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$9.99

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$4.99

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$5.99

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Discontinued

Discontinued

Mini Muffin Pan

Mini Muffin Pan

White Mini Baking Cups

White Mini Baking Cups

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Plastic ruler

Plastic ruler

Quick tip on how to attach your fondant accents to your fondant covered cake.

Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.

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