Valentine's Day Cake - Heart's Treasure Cake

Candy clay is a pliable, fondant-like icing you can use to make flowers instead of using royal icing. Our Hearts Treasure Cake, topped by a monogrammed candy plaque, is decorated with candy clay roses and mini flowers you make ahead of time.

Tools:

• 10 in. Heart Pan
• 12 x 2 in. Heart Pan
• Tip: 2 (used for blossom centers)
• Tip: 4
• Floral Collection Flower Making Set
• Flower Former Set
• Cutter/Embosser
• Roll & Cut Mat
• Rolling Pin
• Confectionery Tool Set
• Cake Board
• Fanci-Foil Wrap
• Wooden skewers
• Waxed paper

Ingredients:

• Creamy Peach Icing Color
• 24 ounces Ready-To-Use White Rolled Fondant
• 5 pkgs White Candy Melts®
• Buttercream icing
• Candy Clay
• cornstarch

Makes: Cake serves 24.

instructions

In advance: Make candy plaque heart in 12 in. heart pan. Make 20 Candy Clay roses using 1 candy clay recipe. Make Candy Clay blossoms using a second Candy Clay recipe combined with 12 oz. fondant.

To prepare Candy Clay blossoms: prepare a candy clay recipe, let cool, then knead together with 12 oz. fondant. Tint a 1 in. ball of mixture peach. Cut 25 each white and peach blossoms using forget-me-not cutter from Floral Collection Set (reserve remaining mixture). Place blossoms on thick foam and cup centers using small end of ball tool. Pipe tip 2 dot centers; let dry on small flower formers dusted with cornstarch.

Ice 2-layer 10 in. cake smooth. Using remaining candy clay/fondant mixture, roll out and cut 20 strips, 3/4 x 4 in.; use straight-edge wheel of Cutter/Embosser to imprint lattice lines 3/8 in. apart. Position strips 3/4 in. apart on cake sides.

Position candy plaque on cake top. For bottom swags, cut candy clay/fondant mixture into 1 1/2 in. squares.

Form drapes by placing one skewer under bottom edge of square and one on top, next to the first skewer.

Repeat with more skewers to form three folds; remove skewers and gather fondant at each end; trim as needed.

Attach swags between strips with melted candy; use veining tool to define folds if needed.

For top swags, cut candy clay/fondant mixture into 2 1/2 in. squares and repeat draping process used for bottom swags; attach to candy plaque with melted candy.

Attach blossoms at swag points with melted candy.

Trace lettering pattern on waxed paper. Using melted candy, pipe tip 4 monogram; refrigerate until firm. Position monogram. Attach roses to cake top with melted candy.

*Brand confectionery coating