Ingredients Jump to Instructions ↓

  1. 1/2 cup each yellow, pink and orange candy melts*

  2. 6 tsp solid vegetable shortening

  3. 2 8-in. cooled, baked cake layers

  4. 2 cans (12 oz. each) whipped fluffy white frosting You also need: a 2-in. heart-shape metal cookie cutter*

Instructions Jump to Ingredients ↑

  1. To make candy hearts: Line 2 baking sheets with wax paper. Place 1 color candy melt and 2 tsp shortening into a small microwave-safe bowl. Microwave on high, stirring often, 1 minute or until melted and smooth. Pour onto 1 lined baking sheet; spread to 18 in. thick. Refrigerate about 5 minutes until set.


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