Sweetest Heart Cake
the Editors of Publications International, Ltd.
Sweetest Heart Cake
Yield
Makes 12 to 16 servings
Ingredients
| 1 | (8-inch) round cake, any flavor |
| 1 | (8-inch) square cake, any flavor |
| 1 | container (16 ounces) vanilla frosting, tinted pink with red food coloring |
| 1-1/2 | cups flaked coconut, tinted pink to match frosting* |
| 2 | large red gumdrops |
| Granulated sugar | |
| 1 | large white gumdrop |
| Red chewy fruit snack |
*To tint coconut, combine small amount of food coloring (paste or liquid) with 1 teaspoon water in large bowl. Add coconut and stir until evenly coated. Add more coloring, if needed.
Preparation
- Cut round cake in half to make two semi-circles.
- Position square cake and semi-circles on large serving plate using photo as guide, connecting with some frosting. Frost entire cake with remaining frosting. Sprinkle evenly with coconut.
- Flatten 1 red gumdrop with rolling pin on lightly sugared surface to make small heart. Cut out heart shape with small cookie cutter. Repeat with remaining red gumdrop and white gumdrop. Place 3 gumdrop hearts on cake, overlapping slightly as shown in photo.
- Cut chewy fruit snack into 1/2-inch strips. Tie strips into loose bow and place on cake.
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