|Posted on February 3, 2010 at 6:28 AM|
If you have taken Course 1 You CAN make this cake!
Love is a many-textured thing. This heart cake combines pretty stand-upfondant hearts on a rosette-covered top, neatly-combed sides and ashell and zigzag bottom border.
Source: 2005 Yearbook
8 x 2 in. Heart Pan
Roll & Cut Mat
Rose Icing Color
24 ounces Ready-To-Use White Rolled Fondant
2 packages Vanilla Whipped Icing Mix
Pink Cake Sparkles™
Makes: Cake serves 18.
Two days in advance: Roll out pink-tintedfondant and cut 13-15 hearts using second smallest cut-out. Let piecesdry on cornstarch-dusted surface.
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 withIcing Sculptor, using ivory (“W”-shaped) blades. Pipe tip 1M rosetteson cake top; sprinkle with Cake Sparkles and position fondant hearts.Pipe tip 18 shell bottom border; overpipe with tip 18 zigzags.
Categories: Projects from Wilton