From Woman's Day
Bake these sweet cakes for your sweetheart.
Yields:
14
Prep Time:
0 hours 45 minsTotal Time:
2 hours 45 minsIngredients
- 1 frozen poundcake
Icing
- 5 1/4 c. confectioners’ sugar
- 1/2 c. milk
- 3 tbsp. light corn syrup
- 2 tsp. almond or vanilla extract
- Red liquid or paste (icing) food color
Decorations:
tubes of white, red and pink decorating icing, each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, crafts stores and cake-decorating and party-supply shops)Directions
- Have ready 2-in. and/or 2 1/2-in. heart-shape metal cookie cutters.
- Using a long, sharp knife, trim rounded hump off poundcake so top is flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half.
- Put hearts 1 1/2 in. apart on a wire rack set on wax paper to catch drips.
- Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink.
- Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes.
- Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour.
- To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts.
Tips & Techniques
Decorated cakes can be stored airtight in a single layer at cool room temperature up to 1 week or frozen up to 3 months. Thaw uncovered at room temperature.
