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What the Heart Wants Cake Zoom

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.
Makes: Cake serves 18.
Skill Level: Easy

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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.

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Ingredients

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$7.29

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$3.29

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Rose Icing Color

Rose Icing Color

Vanilla Whipped Icing Mix

2 packages Vanilla Whipped Icing Mix

cornstarch

cornstarch

Tools

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$1.69

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$9.99

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$14.99

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Discontinued

8 x 2 in. Heart Pan

8 x 2 in. Heart Pan

Straight Spatula

Straight Spatula

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

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