Ingredients 6 cups Favorite cake recipe or mix Buttercream Frosting Buttercream Frosting 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 1/2 ounce Decorator Preferred Red Fondant, 24 oz. Fondant Icing 1/2 ounce Decorator Preferred Red Fondant, 24 oz. Fondant Icing cornstarch solid vegetable shortening Tools 6 x 2 in. Square Pan Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother Fondant Trimmer Knife Fondant Roller, 9-Inch Fondant Roller, 9-Inch 37 Piece Alphabet & Number Cut-Outs Folk Fondant and Gum Paste Mold Decorator Brush Set Plastic ruler Instructions Click to mark complete - Make cake. Prepare batter following recipe directions. Bake and cool cake. Prepare buttercream icing following recipe directions. Stack and fill for a 2-layer cake, 4 in. high. Use spatula and icing to lightly ice cake. - Cover cakes with fondant. Knead 24 oz. of white fondant with a 1 in. ball of red fondant to make pink fondant. Use 20 in. fondant roller with orange guide rings to roll pink fondant 1/8 in. thick. Cover cake with pink fondant. Reserve remaining pink fondant. - Decorate cake. Use 9 in. fondant roller with purple guide rings to roll remaining pink fondant 1/8 in. thick. Use "L", "v" and "E" cut-outs from set to cut out four of each letter. Use folk fondant mold and red fondant to mold four small hearts. Use damp brush to attach letters and hearts to side of cake. Roll remaining pink fondant into 75 to 85 balls, each 3/8 in. balls. Use damp brush to attach balls along bottom of cake. How To
