Ingredients Jump to Instructions ↓

  1. 2-1/4 cups butter, softened

  2. 12 ounces cream cheese, softened

  3. 4-1/2 cups sugar

  4. 12 eggs

  5. 1-1/2 teaspoons vanilla extract

  6. 4-1/2 cups cake flour FROSTING:

  7. 1-1/2 cups butter, softened

  8. 12-1/2 cups confectioners' sugar

  9. 4-1/2 teaspoons vanilla extract

  10. 8 to 10 tablespoons milk

  11. 1 cup raspberry cake and pastry filling FONDANT QUILT AND HEART TOPPER:

  12. 1/4 cup vegetable oil spread, softened

  13. 3-3/4 cups confectioners' sugar

  14. 5 tablespoons light corn syrup Teal and burgundy paste food coloring

  15. 3 ounces white candy coating

Instructions Jump to Ingredients ↑

  1. Cover a 20-in. x 14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13-in. x 9-in. baking pans with waxed paper; grease and flour the paper. For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Repeat for second cake layer. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting. For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff). On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig.

  2. use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig.

  3. Score a parallel line 1 in. from the last line on each side. See Fig.

  4. Referring to Fig.

  5. use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig.

  6. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig.

  7. Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig.

  8. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig.

  9. The finished fondant quilt top should look like Fig.

  10. For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry. Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper. Yield: about 50 servings. Editor’s Note: This recipe was prepared with Solo brand cake and pastry filling and Parkay 70% vegetable oil spread. One 24-ounce package of Wilton Pure White Rolled Fondant may be substituted for the fondant quilt ingredients. This fondant is available from Wilton Industries. Call 1-800/794-5866 or visit


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