Amplify the pleasure! Add cheerful fondant forms shaped with our Heart Nesting Cutters and Blossom Nesting Metal Cutter sets to a fondant-covered Heart Pan cake that also supports a miniature bear cake.
Bake and cool bear cake and two heart cakes, 1 1/2 in. deep. Stack hearts to form one 3 in. high cake.
Prepare heart cake for rolled fondant by lightly icing with buttercream. Cover cake with 2 pks. of fondant, tinted rose. Tint 1/4 of remaining package of fondant yellow. Roll out and cut center heart, using pattern. Attach to top of cake using brush dipped in water. For remaining fondant, tint 1/4 Green, 1/4 Violet, leave 1/4 White. Roll out green and violet fondant; cut various sizes of hearts using three smallest heart cutters. Roll out white fondant and cut daisies using smallest blossom cutter; use sharp knife to extend petal sections for more definition. Cut daisy centers using large opening of tip 3 and yellow fondant. Attach centers with brush dipped in water. Attach hearts and daisies to cake with brush dipped in water; cut small portions from some hearts so that shapes can nest together.
Use smallest heart cutter to cut out pink fondant heart for bear; set aside. Place bear on board cut to fit. To decorate bear, ice bottoms of feet and inside of ears smooth. Pipe in tip 3 eyes, nose and mouth (smooth with finger dipped in cornstarch). Cover remainder of bear with tip 13 stars. Position fondant heart on bear. Build up tip 9 arms around heart and overpipe with tip 13 stars. Cut a 1/4 in. x 3 in. long strip of pink fondant; shape into bow and attach to bear with buttercream. Cut a small portion from center fondant heart where bear will sit. Position bear on cake. Print tip 2 messages. Position candles.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.