Recipe Box

The Ultimate Heart

Tools:

Embossed Heart Pan
Roses & Buds Candy Mold
Roses Candy Mold
Easy-Glide Fondant Smoother
Cake Board
Fanci-Foil Wrap
Disposable Decorating Bags

Ingredients:

Candy Melts®--Light Cocoa (2 pks.)
Buttercream Icing
Chocolate Rolled Fondant

Mold 12 to 16 full roses from Roses & Buds mold and 50 to 60 single roses from Roses mold (make only flower portion). Refrigerate until firm; unmold.

Prepare cake for rolled fondant by lightly icing with buttercream. Cover cake with rolled fondant, smooth with Easy-Glide Smoother. Attach single roses to cake sections with melted candy. Attach full roses to center of heart, starting at rounded top and overlapping to bottom.

Makes 12 servings.