SPARKLING HEART CAKE
Topped with candy stars and featuring a variety of decorating techniques, the Sparkling Heart Cake is a dream for beginning decorators. A simple heart cake is covered with amazing rosettes, stars, drop flowers and more for a textured and stunning treat that is great for weddings, Valentine’s Day or bridal showers. Use melted Candy Melts candy to create lovely star embellishments and have fun showing off this lovely blooming heart cake!
Step 1
Make candy stars. Melt Yellow Candy Melts candy according to package directions. Place pattern on cake board; cover with wax paper. Prepare parchment bag with melted Yellow candy. Following pattern, pipe one large and one small star. Make extra in case of breakage, if desired. Chill 5 to 10 minutes. Set aside until ready to use.
Step 2
Bake cake. Prepare cake batter following recipe instructions. Bake and cool cake.
Step 3
Tint icing. Tint 5 cups icing pink following color combinations provided. Using spatula, ice top and sides of cake smooth.
*Combine Rose and Red-Red icing colors to get pink color shown.
Step 4
Decorate cake. Prepare five decorating bags separately with tips 1M, 2D, 21, 12 and 6. Fill each with remaining pink icing.
Alternate piping rosettes, stars, drop flowers and dots with prepared bags and tips.
Remove stars from wax paper board. Carefully position candy stars.
Step 1
Make candy stars. Melt Yellow Candy Melts candy according to package directions. Place pattern on cake board; cover with wax paper. Prepare parchment bag with melted Yellow candy. Following pattern, pipe one large and one small star. Make extra in case of breakage, if desired. Chill 5 to 10 minutes. Set aside until ready to use.
Step 2
Bake cake. Prepare cake batter following recipe instructions. Bake and cool cake.
Step 3
Tint icing. Tint 5 cups icing pink following color combinations provided. Using spatula, ice top and sides of cake smooth.
*Combine Rose and Red-Red icing colors to get pink color shown.
Step 4
Decorate cake. Prepare five decorating bags separately with tips 1M, 2D, 21, 12 and 6. Fill each with remaining pink icing.
Alternate piping rosettes, stars, drop flowers and dots with prepared bags and tips.
Remove stars from wax paper board. Carefully position candy stars.
