HeEmCaFe33465.jpg|1
HeEmCaFe33465.jpg|1

Sparkling Pink Heart Cake

Make a bold and beautiful bake by trying our recipe for a Sparkling Pink Heart Cake. This cake is covered with stunning rosettes, stars, drop flowers and dots that give it a truly unique textured look that pairs perfectly with its heart shape. It's all topped off with 2 big, bold candy stars to add a final pop of color to a cake you'll love sending to or sharing with someone special on Valentine's Day or any day!
  • Prep1 hr 45 min
  • Total Time4 hr
  • Skill LevelBeginner
    Amount10 servings
Print Recipe

Ingredients

  • Favorite cake recipe or mix

  • Yellow Candy Melts Candy

  • Rose food coloring

  • Red food coloring

  • White decorator icing

  • Tools

  • Toothpick

  • Large bowl

  • Parchment paper

  • Parchment triangles

  • Heart shaped cake pan, 9-inch

  • Standard Round Tip 6

  • Cake boards

  • Cooling rack

  • Straight spatula

  • Mixing bowls

  • Decorating bags

  • Open Star Cake Decorating Tip 1M

  • Large Drop Flower Cake Decorating Tip 2D

  • Round Cake Decorating Tip 12

  • Open Star Cake Decorating Tip 21

Instructions

Sparkling Heart Cake Pattern

Click to mark complete

  1. Bake the cake

    Prepare cake batter according to recipe instructions. Add the batter to the heart-shaped cake pan and bake following recipe instructions. Remove from the oven when a toothpick inserted into the center of the cake comes out clean. Then remove from the pan and cool completely on a wire rack or cooling grid.

  2. Make the candy stars

    Place the star pattern on a cake board that’s covered with parchment paper.

    Melt the Yellow Candy Melts candy in a large bowl by microwaving at 50% power or on a defrost setting for 1 minute. Remove and stir thoroughly, then continue to microwave at the same setting in 15 to 30-second intervals, stirring in-between until the candy is smooth and there are no pieces left.

    Prepare a parchment bag filled with the melted candy. Following the star pattern, pipe one large and one small star. Make extra in case of breakage, if desired. Chill them for at least 5 to 10 minutes in the refrigerator.

  3. Tint the icing and ice the cake

    Tint 5 cups of white decorator icing pink by combining rose and red-red food coloring.

    Use a straight spatula to ice the top and sides of the cake smooth.

  4. Decorate cake

    Prepare five decorating bags separately with tips 1M, 2D, 21, 12 and 6. Fill each with the remaining pink icing.

    Alternate piping rosettes, stars, drop flowers and dots with the prepared bags and tips.

  5. Place candy stars on the cake

    Remove the candy stars from the refrigerator. Carefully remove them from the parchment paper-coated cake board and place them gently on top of the cake.

Notes

How To

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