Hugs and Kisses All Around Cake Zoom

Hugs and Kisses All Around Cake

Perfect for a February wedding! Hugs and kisses are represented by the fondant Xs and Os that circle this tiered cake. The hearts show their love for each other.
Makes: Cake serves 294.
Skill Level: Easy

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Step 1

In advance: Make cake top heart, cake side hearts, X's and O's. Add 2 tsp. of Gum-Tex to 24 oz. of fondant. Tint 12 oz. fondant light rose and 12 oz. dark rose. Roll out fondant 1/8 in. thick. In light rose, cut 20 each X's and O's using cutters from set. In dark rose, cut 36 cake side hearts using 2 1/2 in. heart from nesting set. Using cake top heart pattern cut heart from dark rose fondant. Make extras of all fondant pieces to allow for breakage; let dry on cornstarch-dusted board. Attach cookie stick to back of cake top heart with melted candy; let dry.

Step 2

Bake three 12 x 18 in. cakes. Also bake 2-layer 6, 10 and 14 in. cakes (bake two 1 1/2 in. high layers to create 3 in. high cakes). For bottom 18 in. square cake, position one 18 x 12 in. layer on foil-wrapped foamcore board. Cut a second 18 x 12 in. layer into two 18 x 6 in. halves. Position one half cake against 18 x 12 in. layer on board for an 18 in. square; repeat for top 18 in. layer, so that seams are perpendicular to each other. Ice all cakes smooth and prepare for stacked construction. Pipe tip 18 shell bottom borders. Attach X's and O's to sides of 6 and 14 in. cakes and hearts to sides of 10 and 18 in. cakes with buttercream.

Step 3

At reception: Insert cake top heart. Position ornament.

** Attach ribbon to cake base using double-stick tape.

**The top tier is often saved for the first anniversary. The number of servings given does not include top tier.

**Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.

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Rose Icing Color

White Candy Melts® Candy





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6 x 2 in. Square Pan

10 x 2 in. Square Pan

14 x 2 in. Square Pan

Fanci-Foil Wrap

20 in. square x 1/2 in. thick foamcore board

1/2 in. wide Pink ribbon ((80 inches needed))

Double-stick tape

Waxed paper

Small paring knife

The Shell is the most popular icing technique of all. It?s the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

A simple way to add color and visual interest to a cake. Cutouts are fondant shapes that can be made in a variety of sizes and colors.

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