Tools:
Ingredients:
Makes: Cake serves 20
Techniques Used:
instructions
Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream. Cover cake with yellow fondant, smooth with Easy-Glide Smoother.Divide cake into 6ths.
Roll out pink fondant, cut 1/2 in. wide strips. Imprint zigzags on edges using Cutter/Embosser. Attach to cake at division marks with damp brush.
Cut 6 hearts using the largest Cut-Out. Imprint diagonal lines on hearts 1/2 in. apart using Cutter/Embosser. Attach to cake sides with damp brush.
Cut six 5 1/2 in. long x 1 in. wide strips and one 4 in. long x 1 in. wide strip. Repeat imprinting process. Fold the 5 1/2 in lengths in half to form loops. Roll the 4 in. length into a circle. Lightly brush all loop ends with water to secure. Let loops dry on their sides on cornstarch-dusted surface. Attach loops and center to cake with damp brush.
Roll out reserved yellow fondant and cut into 1 in. wide strip. Imprint zigzag down center of strip on both sides using Cutter/Embosser. Twist strip and attach to bottom border with damp brush.