SUPPLIES & TOOLS:
- Ingredients:
- Favorite cake mix or recipe
- Creamy white decorator icing, 4 lb. tub
- Violet icing color
- Rose icing color
- Pink icing color
- Jumbo heart sprinkles
- Coral sprinkles tackle box
- Tools:
- 6"x 2" round pan
- 6"x 3" decorator preferred round aluminum cake pan
- 14.5"x 20" non-stick cooling rack
- 13" angled spatula
- 12" disposable decorating bags
- Round decorating tip 10
- Cake icing tip 789
- Cake turntable
- Icing smoother
- Icing comb set
- Tweezers
- Star decorating tip 1M
DIRECTIONS:
- Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Level, fill and stack layers for 6" high cake.
- Crumb coat cake. Chill until icing has set, about 30 minutes.
- Tint icing. Tint 1 cup icing purple using color combination provided. Combine Violet and Rose icing colors to get purple color shown. Using Pink icing color, tint 2 cups icing pink. Reserve remaining icing white.
- Prepare two decorating bags with tip 10. Fill separately with white and purple icing. Set both bags aside.
- Ice cake. Using remaining white icing, ice cake smooth. Run comb with square notches around entire cake, leaving the top smooth.
- Using bag with purple icing, fill in bottom 7 grooves. Using white bag, fill in remaining grooves around cake. Using icing smoother, carefully smooth cake, wiping the smoother clean between swipes. Smooth top of cake with spatula, if needed.
- Decorate cake. Using tweezers, apply pink heart sprinkles around bottom of cake (along third line from the bottom).
- Prepare a decorating bag with tip 1M and pink icing. Using the shell technique, pipe hearts around cake, angling shells next to each other to form heart.
- Using tweezers, apply sprinkles to hearts.
- Prepare decorating bag with tip 1M and remaining white icing. Pipe loop border around top of cake.