No-Bake Mini Heart Cakes
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Directions
Have ready 2-in. and/or 21/2-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 11/2 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.
Planning Tip: 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.
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July 05 2010 at 6:47 AM Report abuse Permalink rate up rate down ReplySounds great and easy enough. I am going to give this a try and take to a bbq that we are going to this weekend. I feel eery one will like so I will have to make a lot of them thank you
July 01 2010 at 10:28 PM Report abuse Permalink rate up rate down ReplyIt's great for the kids,budget friendly,worth the effort,and it's quick and easy.so every one needs to try it.
April 29 2010 at 6:21 PM Report abuse Permalink rate up rate down ReplyAdvertisement
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