3 recipes White Cake 3 recipes Butter Frosting Milk Sifted powdered sugar (4) 24-oz. packages ready-to-use fondant Copper paste food coloring Water 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 Additional milk
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.