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Queen of Hearts Cake


Step 1

Several days in advance: Tint fondant: 12 oz. light red, 72 oz. dark red, 8 oz. black; reserve remaining white. Make heart.

Step 2

Also in advance: Using largest oval pan as a guide, cut foamcore or plywood board 1 in. larger on all sides. Wrap with foil and then cover with red fondant.

Step 3

Bake and cool cakes: 2-layer 7.75 x 5.5 in. oval (4 in. high), 3-layer 10.75 x 7.8 in. oval (6 in. high) and 1-layer 16.5 x 12.38 in. oval (2 in. high). Place on cut-to-fit Cake Circles and cover with white fondant. Prepare for Stacked Construction.

Step 4

Using Rising Scallops pattern, mark left half of scallop on front of middle cake; reverse pattern and mark right half. Roll out light red fondant 1/8 in. thick; cut a 6 x 18 in. rectangle. Use pattern to mark left half of scallop; flip pattern and mark right half. Cut as single piece. Roll ends toward center, lift and unroll as you insert in position.

Step 5

Roll out dark red 1/16 in. thick. Cut hearts using medium cutter; brush with damp brush and sprinkle with red sugar. Starting at top center, attach to insert, about 3/4 in. apart in staggered rows.

Step 6

Stack cakes on prepared base board. Shape and attach drapes.

Step 7

Roll out black fondant 1/8 in. thick. Cut 3/4 x 5 in. strips. Brush backs with damp brush and attach to bottom layer, about 1 in. apart; trim ends to fit.

Step 8

Make ribbon roses. Make 1 large using 4 x 14 in. strip; make 4 small using 2 x 8 in. strips. Attach with thinned fondant adhesive. At reception: Insert heart.

*Combine Red-Red with Christmas Red and Orange for red shown.