 |
Heart By Heart Cake Recipe
Materials
2 cakes made with heart shaped mold #2
2 pink paper wrapped bases with a border 5 cm bigger than the cake
1 recipe of fondant or marzipan
Pink and green food coloring paste
Decorating sleeve
Filter tip #10, 30, 40, 50, 401, 101 and 86
3 m of tulle
Butter paper
Heart designs
2 recipes of royal glaze
Nail for making flowers
Glazed flowers
Prepare approximately 20 pink roses using filter tip #101.
Hearts
Trace the design given on top of butter paper and butter it.
Trace with white glaze and filter tip #40 the outline of the big heart and above this a cord point with filter tip #30. Make cord point outlining the small hearts too (you need 60). Let them dry well.
Shaping and decoration
- Wrap both cakes with pink dyed paste and place them on top of the wrapped cardboard bases.
- Cut the lace edging in half and fold each part. Accommodate it on the base of the cake (excepting the part where the hearts make contact).
- Cut a strip of butter paper that will surround the cake. Fold it in half thus continuing until having areas from 6 or 8 cm. mark on each a wave with the 2 cm tip from the base.
- Cut, stretch and mark the waves on the cake, with the help of a toothpick.
- With white glaze and using fine tip #50 make a cord ribbing on the top and bottom border of both cakes. Trace two ruffles from down to up, following the marked waves. Finish the last ruffle with white cord, made with filter tip #30.
- On top of each tip mark two points with the toothpick at 1 and at 1,6 cm. make waves with white glaze and filter tip #10 from these marks.
- Place the central heart in the cake and surround it with small hearts. Place these also on the tip of each wave tip.
- Write the name of the bride and the groom with filter tip #10.
- Finally, place a rose under each rising of the ruffle waves and make a leaf on each one with green glaze and filter tip #86.
|
