Sweet Heart’s Cake

SWEET HEART'S CAKE

Recipe By : DESSERT SHOW

DS3050

0 Preparation Time :

Categories :

Amount Measure Ingredient -- Preparation Method -- -- --

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

1 (16 ounces) package powdered sugar,

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. - - - - - - - - - - - - - - - - - -