Ingredients
- 1 (16 oz) frozen poundcake, not thawed
Icing
- 5 1/4 cup(s) (about 1 1/2 lbs) confectioners’ sugar
- 1/2 cup(s) milk
- 3 tablespoon(s) light corn syrup
- 2 teaspoon(s) 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.
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