1 DAY IN ADVANCE
Make cakes. Prepare one sponge cake
recipe following recipe directions. Use icing
color to tint light rose. Bake and cool in 12 in.
x 18 in. x 1 in. jelly roll pan. Use knife to trim
o any crisp edges. Roll cake In parchment
paper until cool, then unroll. Cut rectangles,
2 3/4 in. wide x 4 1/4 in. long. Use largest heart
Cut-Outs fondant cutter to cut heart from
center of rectangle. Keep cake covered with
plastic wrap until ready to assemble.
Prepare second sponge cake recipe; divide
in half. Use icing colors to tint one half
dark rose and one half no-taste red. Bake
and cool separately in 10.5 in. x 15.5 in. x
1 in. jelly roll pans. Roll cake in parchment
paper until cool, then unroll. On red cake,
use heart Cut-Outs to cut out one large and one small heart for each treat. Use medium
Cut-Out to cut heart shape from center of
large heart. On dark rose cake, use medium
Cut-Out to cut one heart for each treat. Use
smallest Cut-Out to cut heart shape from
center of medium heart.