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No-Bake Mini Heart Cakes

No-Bake Mini Heart Cakes

Bake these sweet cakes for your sweetheart.

Yields:

14

Prep Time:

0 hours 45 mins

Total Time:

2 hours 45 mins

Ingredients

  • 1 frozen poundcake

Icing

  • 5 1/4 c. confectioners’ sugar
  • 1/2 c. milk
  • 3 tbsp. light corn syrup
  • 2 tsp. almond or vanilla extract
  • Red liquid or paste (icing) food color



Decorations: 

tubes of white, red and pink decorating icing, each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, crafts stores and cake-decorating and party-supply shops)



Directions

  • Have ready 2-in. and/or 2 1/2-in. heart-shape metal cookie cutters.
  • Using a long, sharp knife, trim rounded hump off poundcake so top is flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half.
  • Put hearts 1 1/2 in. apart on a wire rack set on wax paper to catch drips.
  • Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink.
  • Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes.
  • Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour.
  • To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts. 

Tips & Techniques

Decorated cakes can be stored airtight in a single layer at cool room temperature up to 1 week or frozen up to 3 months. Thaw uncovered at room temperature.

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