Here?s proof that Candy Melts candy can look great on a cake without even melting them! This divine chocolate creation is decorated with whole Candy Melts candy wafers and nonpareils, plus a great heart topper molded inside a heart cutter. Perfect for an anniversary or Valentine's Day celebration.
Make candy heart topper. Two days in advance, melt 2.5 oz. white Candy Melts Candy according to package directions. Place largest heart cutter from set in non-stick cookie pan. Use finger to lightly coat inside of cutter edge with solid vegetable shortening. Place third smallest (2 1/2 in.) heart cutter into center of largest heart. Use finger to lightly coat inner and outer edges of third smallest heart cutter with solid vegetable shortening.
Pour melted candy into large cutter, 3/4 full, leaving small cutter area open. Tap gently to smooth. Sprinkle with white nonpareils. Chill until firm, about 15 minutes. Gently remove both cutters.
Bend lollipop stick to follow curve of heart topper, leaving 3 in. straight to insert in cake. Use melted white candy in cut decorating bag to attach stick to back of topper. Chill until firm, about 3 to 5 minutes.
Prepare cake side candy wafers. One day in advance, preheat oven to 170°F or low/warm setting. Place approximately 40 white Candy Melts candy wafers at a time, flat side down, on parchment paper-lined cookie pan.
Put cookie pan in warm oven for a few minutes until candy surface is softened but not so long that candy spreads or melts. Remove pan from oven and immediately sprinkle with white nonpareils. Chill until firm, about 15 minutes. You will need a total of 200 Candy Melts candy wafers (approximately 17.5 oz.).
Make layered cakes. Two days in advance, prepare batter following recipe directions using 3 in. high pans. Bake and cool 2-layer 6 in. and 8 in. cakes.
Decorate cake. Use tip 2 and icing to attach prepared candy wafers to sides of cake: 8 in. tier will need a total of 115 wafers; 6 in. tier will need 85 candy wafers. Insert heart topper into top of cake.