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What the Heart Wants Cake

Love is a many-textured thing. This heart cake combines pretty stand-up fondant hearts on a rosette-covered top, neatly-combed sides and a shell and zigzag bottom border.


Difficulty: Somewhat Easy


Step 1

Two days in advance: Roll out pink-tinted fondant and cut 13-15 hearts using second smallest cut-out. Let pieces dry on cornstarch-dusted surface.

Step 2

Ice smooth 2-layer cake (bake two 1 1/2 in. layers to form 3 in. high cake); ice sides at least 1/2 in. thick. Comb cake sides with Icing Sculptor, using ivory ("W"-shaped) blades. Pipe tip 1M rosettes on cake top; sprinkle with Cake Sparkles and position fondant hearts. Pipe tip 18 shell bottom border; overpipe with tip 18 zigzags.