For the Hearty Appetite Cake
Cake serves 12; each cupcake serves 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.
Prepare SweetHeart cake for rolled fondant. Tint 36 oz. of fondant rose and a 3 in. ball red; reserve remaining white.
Cover cake with rose fondant; smooth with Fondant Smoother. Roll out white fondant 1/8 in. thick.
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.
Roll out rose fondant 1/8 in. thick. Using Cutter/Embosser, cut 20 strips, 1/4 x 3 1/2 in. high.
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.
Attach hearts to cake sides with damp brush. On cupcake tops, pipe tip 32 swirl in buttercream. Position large heart icing decorations.
Position cupcakes on SweetHeart cake.
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