* Mini Heart Pan
* Tip: 2
* Cake Board
* Decorator Brush Set
* Rolling Pin
* Roll & Cut Mat
* 1/8 in. wide white satin ribbon (12 in. needed for each cake)
Ingredients:
* Black, Rose, Blue, Copper Icing Colors
* Ready-To-Use White Rolled Fondant (24 oz. needed)
* Meringue Powder
* Buttercream Icing
* Royal Icing
Fill in the indented center of heart cakes with buttercream icing. Turn cakes pointed end up; Prepare cakes for rolled fondant. Tint portions of fondant rose and blue. Cover cakes with fondant. For gathered top of bow, cut a 1 1/2 x 5 in. wide strip, cutting 1 edge straight and the other wavy; gather strip at straight edge. Attach top to bundle with damp brush.
Tint portion of fondant light peach. For head, roll a 1 1/2 in. diameter ball. For feet, roll a 1 1/4 x 3/4 in. oval; flatten. For nose, cheeks and toes, roll small balls in peach and rose. Attach all pieces with damp brush. Add tip 2 dot eyes and string mouth in royal icing. Tie a ribbon bow to each cake.
Each serves 1.