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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