At least 2-3 days in advance: Make fondant hearts. Knead 2 teaspoons of Gum-Tex into 24 oz. of fondant. Roll out fondant 1/8 in. thick. Using 2 1/2 in. nesting cutter, cut 40 to 50 large hearts; using 1 3/4 in. nesting cutter, cut 50 to 60 small hearts. Make extras to allow for breakage and let dry on cornstarch-dusted board for 2 days. Using royal icing, pipe tip 3 outlines with curls on hearts; let dry. Attach lollipop stick to back of each heart and to Anniversary Pick with royal icing; set aside.
Ice tops of 2-layer cakes in white and sides in yellow; prepare for
Separator Plate and Pillar Construction. To make swags, roll out fondant 1/8 in. thick. Imprint spiral design using Pattern Roller. Cut out circle using largest round cutter; cut swag 1 in. above bottom of circle using largest round cutter. Repeat to make 19 swags. Attach 8 swags to 10 in. cake, 6 swags to 8 in. cake and 5 swags to 6 in. cake with buttercream. Cut a fondant circle for each swag point using large end of tip 4; attach with royal icing. Pipe tip 4 bead bottom borders on all cakes.
At reception: Assemble cakes. Insert fondant hearts and Anniversary Pick. Attach ribbon around base with double-stick tape.
Here?s a great example of the presence Sugar Sheets! decorations can bring to a simple iced cake! The swirling quilled hearts literally stand out on the cake sides and the heart topper. The design is perfect for weddings, showers, anniversaries and more!
Lovebird cakes baked in the smallest pan in our 3-Tier Paisley Pan take center stage on a fondant-covered board strewn with fondant hearts. Serve the kissing-birds confection at a Valentine?s Day celebration, wedding shower or bachelorette party.
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