instructions
*Brand confectionery coating.
In advance, make 16-18 candy clay roses. Mold candy plaques
in jelly roll pans using 1/2 pk. each white and cocoa candy; refrigerate until firm.
For center heart plaque, place largest heart cutter on smooth side of springform bottom plate and
fill 1/4 in. deep with melted candy; refrigerate until firm.
Unmold, break off excess candy and push heart to remove.
Bake cheese cake following recipe directions. Unmold cake from pan and plate; place on serving dish.
Bring white and cocoa candy plaques to room temperature.
Using paring knife and plastic ruler, cut pieces 3/4 in. wide and approximately 2 1/2 in. high (adjust to height of cheesecake); cut 25 of each color.
Attach candy pieces to cake using melted candy. Position candy heart, edge with tip 16 shells. Pipe tip 21 shell bottom border. Position roses.