1 2/3 c Vanilla buttercream
Frosting
Red food coloring
1 1/3 c Flaked coconut
8 Inch cooled square cake
8 Inch cooled round layer cake
2 lg Red gumdrops
1 lg White gumdrop
Chewy fruit snack roll cut
Into strips for bow
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.
Yields
4 Servings