Nearly too pretty to eat, this sensationally rich sweetheart cake elegantly wraps up your feelings for a special someone.
3 recipes White Cake
3 recipes Butter Frosting
Sifted powdered sugar
(4) 24-oz. packages ready-to-use fondant
Copper paste food coloring
2-gram container super pearl dust
(Note: Make 3 recipes for Valentine Cake)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening or butter
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk
(Note: Make 3 recipes to decorate Valentine Cake.)
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoon vanilla
Place remaining 6-inch cake, top side down, on frosting. Repeat with 10-inch cake layers and 9-1/2-inch cardboard to make 2 tiers, using 1 cup of frosting between 10-inch cake layers.
Knead 12 ounces of fondant until smooth on a surface lightly dusted with powdered sugar. Roll the fondant into a 20-x-6-inch rectangle.
1. Cut 16 strips of fondant to 5 x 1 1/4 inches.
2. Taper both ends of each fondant strip.
3. Form loops by brushing a small amount of water on one end of each strip. Place a small amount of quilt batting near the moistened end, fold the strip over the batting and press the ends to secure. Place the loops on a cooling rack lined with paper towels. Allow to dry for at least 24 hours.
To finish, remove the batting from the loops. Position 8 loops to form the bottom row. Adhere loops with a small amount of butter frosting. Form a second row with 5 loops, positioning them between the loops below. Use the remaining loop to fill in the center of the bow.