What the Heart Wants Cake Zoom

What the Heart Wants Cake

Love is a many-textured thing. This heart cake combines pretty stand-up fondant hearts on a rosette-covered top, neatly-combed sides and a shell and zigzag bottom border.
Makes: Cake serves 18.
Skill Level: None

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Step 1

Two days in advance: Roll out pink-tinted fondant and cut 13-15 hearts using second smallest cut-out. Let pieces dry on cornstarch-dusted surface.

Step 2

Ice smooth 2-layer cake (bake two 1 1/2 in. layers to form 3 in. high cake); ice sides at least 1/2 in. thick. Comb cake sides with Icing Sculptor, using ivory ("W"-shaped) blades. Pipe tip 1M rosettes on cake top; sprinkle with Cake Sparkles and position fondant hearts. Pipe tip 18 shell bottom border; overpipe with tip 18 zigzags.

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The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

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.

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