Heart-Shaped Candy Box
Pint-sized box features a 2-1/2 in. wide heart mini cake under a layer of pink fondant. You need to make the decorative fondant lid ahead of time so allow 1 to 2 days drying time.
Favorite cake mix
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Easy-Add Gum-Tex™ Add to shopping list Gum-Tex™
Each mini cake serves 1.
Fill heart box opening with heart candies.
Bake and cool cakes. Prepare cakes to be covered with fondant by lightly icing with buttercream.
Roll a 1/4 in. diameter log of pink fondant and attach on top edge of cake to create box rim. Roll fondant 1/8 in. thick and use to cover cake.
Add 1/4 teaspoon Gum-tex to 2 oz. of pink fondant. Roll 1/8 in. thick.To make lid, use mini heart mold as pattern to cut heart; let set.
Add 1/4 teaspoon Gum-tex to 2 oz. red fondant. Roll 1/8 in. thick and cut 3/4 in. wide x 2 1/2 in. long strip for ribbon. Taper in center area to 3/8 in. wide bow loops; fold in half. Cut ribbon tails 1 in. x 3/8 in. and position on heart lid, attaching with damp brush. Roll a small ball of red fondant for center knot of bow and attach with damp brush.