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Valentine Assembly Line Cake

Create a fondant centerpiece that will amaze your guests! Three angels are hard at work turning blocks of fondant into heart-shaped Valentines. A Horseshoe Cake forms the edible worktable.

(3)

Difficulty: Somewhat Easy



Instructions:

Step 1

Three days in advance: Make floor using 24 oz. of fondant. Tape 2 cake circles together. Using pan as pattern, trace horseshoe shape, marking 2 in. off on each side of horseshoe ends. Cut out board 2 in. larger than pattern. Cover with fondant; reserve remaining fondant for cherubs. Also in advance: Make fondant cherubs using 10 oz. fondant. Reserve remainder of white for additional features.

Step 2

Make fondant blocks and hearts. Add 2 teaspoons Gum-Tex to 24 oz. fondant. Divide fondant in 5ths and tint violet, rose, peach, yellow and green. Roll out colors 1 7/8 in. thick and cut two each 1 1/2 in. squares in rose, green and yellow and 1 each in violet and peach. Roll out violet and rose 1/4 in. thick and cut one 3 x 2 in. rectangle in each. Roll out colors 1/4 in. thick and cut at least 15 hearts in each color using medium Cut-Out. Print messages with FoodWriter.

Step 3

Bake and cool 1-layer cake; trim 2 in. off each end of horseshoe. Prepare cakes for rolled fondant. Cover cake with fondant; smooth with Fondant Smoother. Position cake on floor. Position cherubs and work area as shown; support cherubs with tiny balls of fondant if needed. Position hearts and fondant blocks.