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Bake and cool mini heart cakes in silicone mold on cookie sheet. Prepare and cover
cakes with white rolled fondant. Outline a 1 in. heart on cake tops with tip 3 and
buttercream. Using tip 1 and parchment bag attach Sugar Pearls to outline with Piping
Gel. Fill in heart with red Sparkle Gel.
Roll out black-tinted chocolate fondant 1/16 in. thick;
cut 1/4 in. wide strips and attach to bottom border with damp brush.