For the Hearty Appetite Cake
A great way to create a themed dessert for a crowd! Start with
one heart-shaped cake and bake extra cupcakes or cookies to
provide the additional servings needed.
Cake serves 12; each cupcake serves 1.
Bake and cool 2-layer SweetHeart cake (bake two 1 1/2 in. high layers for a 3 in. high cake) and 16 mini cupcakes.
Prepare SweetHeart cake for
rolled fondant. Tint 36 oz. of fondant rose and a 3 in. ball red; reserve remaining white.
Cover cake with rose fondant; smooth with Fondant Smoother. Roll out white fondant 1/8 in. thick.
Using Cutter/Embosser, cut a 3 1/2 x 32 in. long strip; attach to bottom border with damp brush curving over top edge with fingers. Smooth with Fondant Smoother.
Roll out rose fondant 1/8 in. thick. Using Cutter/Embosser, cut 20 strips, 1/4 x 3 1/2 in. high.
Attach to cake sides with damp brush, 1 1/2 in. apart. Roll out red fondant 1/8 in. thick; cut 20 hearts using 1 1/4 in. cutter from set.
Attach hearts to cake sides with damp brush. On cupcake tops, pipe tip 32 swirl in buttercream. Position large heart icing decorations.
Position cupcakes on SweetHeart cake.
Create interesting color combinations and dimension by layering fondant cut-outs.
Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.