Love is in the air, and we have the best way to interpret it into a delicious cake using the Wilton Checker board Cake Pan. Your loved ones will definitely get the message with its assortment of fondant hearts.
Ingredients:-
- 3 Boxes
- Rose Icing Colour
- Red Icing Colour
- Butter Cream Icing
- 24 oz. White Ready to use rolled fondant
Tools:-
- Tooth Picks
- Checker Board Cake Pan
- Non-Stick Cooling Grid
- 10 Inch Cake Circles
- Silver Fancy Foil Wrap
- Scissor
- Tape
- 13 in. Angled Spatula
- 9 in. Rolling pin (with 1/8 in. rings)
- Roll-N-Cut Mat
- Hearts Nesting Cutter Set (3 smallest used)
- Decorator Brush Set
- 12 in. Disposable Decorating Bags
Techniques Used
Fondant Cut-Outs
Makes
Cake Serves 20
Instructions:-
step 1
Individually prepare 3 boxes white cake mix following package instructions;. In one portion of batter, gently stir in Rose Icing Color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with Red-Red Icing Color to color second portion; reserve last portion white.
step 2
For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour red-coloured batter in outer section, place white batter in middle and rose-coloured batter in centre sections. Fill sections 2/3 full. Remove ring for pan by carefully lifting straight up on handles. Rinse and completely dry ring.
step 3
For top layer, place clean ring in second prepared pan. Pour rose-coloured batter in outer circle, red-coloured batter in middle section; use reserved white batter for centre. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
step 4
For middle layer, place clean and dry ring in third prepared pan. Pour white batter in outer section, pour rose-coloured batter in middle section and pour red-coloured batter in centre. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. DO NOT PUT RING IN OVEN.
step 5
Bake and cool cakes following package directions.
step 6
Prepare butter cream icing and colour light rose. Stack cakes on foil-wrapped cake circle and ice with light rose icing and spatula.
step 7
Tint fondant 8 oz. deep rose and 8 oz. red; reserve 8 oz. white.
step 8
Roll out each fondant 1/8 in. thick. Using the three smaller heart cutters from set, cut out five hearts per cutter size and in each colour.
step 9
Attach different sizes and colours of hearts to top and sides of cake with damp brush; overlapping some.
step 10
Use tip 12 and rose icing to pipe bottom ball border.
