Sparkling Heart Cake
Additional Information
Step 1
Make candy stars. Melt Yellow Candy Melts candy according to package directions. Place pattern on cake board; cover with wax paper. Prepare parchment bag with melted Yellow candy. Following pattern, pipe one large and one small star. Make extra in case of breakage, if desired. Chill 5 to 10 minutes. Set aside until ready to use.
Step 2
Bake cake. Prepare cake batter following recipe instructions. Bake and cool cake.
Step 3
Tint icing. Tint 5 cups icing pink following color combinations provided. Using spatula, ice top and sides of cake smooth.
*Combine Rose and Red-Red icing colors to get pink color shown.
Step 4
Decorate cake. Prepare five decorating bags separately with tips 1M, 2D, 21, 12 and 6. Fill each with remaining pink icing.
Alternate piping rosettes, stars, drop flowers and dots with prepared bags and tips.
Remove stars from wax paper board. Carefully position candy stars.
Products
Red-Red Icing Color, 1 oz.
Variations
In Stock (ships in 1-2 business days)
Favorite Cake Mix or Recipe (5 cups batter needed)
Products
![15" Parchment Triangles](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw63b2ffee/images/product/2104-1508/2104-1508PA15TR7157.jpg?sw=89&sh=89&sm=fit "15" Parchment Triangles")
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
