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SWEET HEART'S CAKE
Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Sweet heart cake:
1 2/3 cups vanilla buttercream frosting
Red food coloring
1 1/3 cups flaked coconut
1 8 inch cooled square cake
1 8 inch cooled round layer cake
2 large red gumdrops
1 large white gumdrop
Chewy fruit snack roll cut into strips for
bow
Vanilla buttercream frosting: Beat 1 (16 ounces) package powdered sugar, 1/2
cup butter, 3
tablespoons milk, and 2 teaspoons vanilla with a mixer on low until well
blended and smooth.
Sweet heart cake: Tint buttercream frosting pink using red food coloring.
Tint coconut pink using
red food coloring. Leave square cake whole. Cut round cake in half. Using a
small amount of
frosting to hold pieces together, arrange cake on serving tray with one half
round cake on one
flat side of square cake, repeating process, at right angles of square cake
thus making a heart.
Frost cake over all with remaining frosting. Sprinkle with coconut. Flatten
red and white
gumdrops with rolling pin. Cut into 2-inch heart shapes with a small cookie
cutter or knife.
Decorate center of cake with heart cut-outs. Cut fruit snack roll, flattened
out, into strips. Make a
bow and place with hearts in center of cake.
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