| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
|
1 |
Servings |
INGREDIENTS
|
|
Sweet heart cake: |
| 1 2/3 |
c |
Vanilla buttercream frosting |
|
|
Red food coloring |
| 1 1/3 |
c |
Flaked coconut |
| 1 |
|
8 inch cooled square cake |
| 1 |
|
8 inch cooled round layer cake |
| 2 |
lg |
Red gumdrops |
| 1 |
lg |
White gumdrop |
|
|
Chewy fruit snack roll cut into strips for |
|
|
Bow |
INSTRUCTIONS
Vanilla buttercream frosting: Beat 1 (16 ounces) package powdered sugar,
1/2 cup butter, 3 tablespoons milk, and 2 teaspoons vanilla with a mixer on
low until well blended and smooth. Sweet heart cake: Tint buttercream
frosting pink using red food coloring. Tint coconut pink using red food
coloring. Leave square cake whole. Cut round cake in half. Using a small
amount of frosting to hold pieces together, arrange cake on serving tray
with one half round cake on one flat side of square cake, repeating
process, at right angles of square cake thus making a heart. Frost cake
over all with remaining frosting. Sprinkle with coconut. Flatten red and
white gumdrops with rolling pin. Cut into 2-inch heart shapes with a small
cookie cutter or knife. Decorate center of cake with heart cut-outs. Cut
fruit snack roll, flattened out, into strips. Make a bow and place with
hearts in center of cake. Recipe By
: DESSERT SHOW #DS3050
Posted to MC-Recipe Digest V1 #227
Date: Fri, 27 Sep 1996 19:41:13 -0500
From: Jackie Bordelon <jbord@premier.net>
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”