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Make mini heart cakes. Prepare batter following recipe directions. Bake and cool completely according to pan package directions.
Cover mini cakes. Tint decorator icing rose. Heat can in microwave at defrost setting (30% power) for 20-30 seconds; stir. Repeat until consistency of icing will pour. Place mini cakes on cooling grid over parchment paper-covered cookie pan. Pour icing over cakes. Tap grid lightly to evenly spread icing and remove air bubbles. Let set.
Decorate mini cakes. Use medium heart Cut-Out to imprint center of cake. Use decorator brush and piping gel to cover inside imprint. Sprinkle with lavender sugar.