Flirtatious Hearts Tiered Cake
Cake Serves 38 (Wedding Cake size servings)
For topper: Prepare and roll out cookie dough. Cut cookie using second largest heart cutter from set. Bake and cool. Attach lollipop stick to back of cookie with melted candy. Set aside.
Use tip 8 and light rose buttercream to pipe bead border on bottom of cakes.
Using black FoodWriter and third largest heart cutter as a guide, trace heart shapes on back side (shiny side) of White Sugar Sheets! Use Rotary Cutter to cut 16 hearts.
Using Rotary Cutter, cut a 1/2 in. wide strip from the length of Light Pink Sugar Sheets! Using quilling tool from set, curl ends and shape to form a heart. Repeat to make 16 hearts.
Attach curled hearts to white hearts with piping gel. Using piping gel, attach 10 hearts to 10 in. cake and six hearts to 6 in. cake so that edges of hearts touch
Using black FoodWriter and second largest heart cutter as a guide, trace heart shape on back side (shiny side) of White Sugar Sheets! Using Rotary Cutter, cut out heart. Attach to cookie with piping gel.
Using Rotary Cutter, cut two 1/2 in. wide strips from the length of Light Pink Sugar Sheets! Use quilling tool from set to curl one end of each strip. Attach strips to white heart with piping gel, forming a heart shape.
Insert topper in cake top.
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