Click To Mark Complete
Bake mini cakes and cool.
Fill in the indented center of heart cakes with buttercream icing. Turn cakes pointed end up; Prepare cakes for rolled fondant.
Tint portions of fondant rose and blue. Cover cakes with fondant.
For gathered top of bow, cut a 1 1/2 x 5 in. wide strip, cutting 1 edge straight and the other wavy; gather strip at straight edge. Attach top to bundle with damp brush.
Tint portion of fondant light peach. For head, roll a 1 1/2 in. diameter ball.
For feet, roll a 1 1/4 x 3/4 in. oval; flatten. For nose, cheeks and toes, roll small balls in peach and rose.
Attach all pieces with damp brush. Add tip 2 dot eyes and string mouth in royal icing.
Tie a ribbon bow to each cake.