Half Baked: Ruffle Heart Cake {tutorial}

Looking to surprise your Valentine with a special treat this year? I've got the perfect Valentine's Day cake. This Ruffle Heart cake is fairly easy and oh so sweet!

Here's what you'll need:

1 iced cake, any size ( you can make one or buy a basic cake from the bakery, any flavor)

1 cup buttercream frosting, tinted hot pink

1 pastry bag fitted with Wilton's rose tip #104

waxed paper, about a 5 inch wide piece

For the fondant heart banner:

8-10 inches bakers twine

1 small heart cutter (1/2 inch)

1 medium heart cutter (1 inch)

small bit of hot pink fondant

small bit of red fondant

two bamboo skewers

Draw a heart on the waxed with a marker that's approximately 3-inches tall for a four inch tall cake. Place the frosting in the pastry bag fitted with the #104 tip, Starting in the center of the heart shape on the waxed paper with the larger end of the tip touching the waxed paper, pip a small round ruffle shape. You will need to turn the waxed paper as you pip. Use a cake turntable if you have one but it isn't necessary to use a turntable if you don't own one. Then pip ruffled rows on each side of the center to until you fill out to the outline of the heart. Make sure your rows from each side meet at the bottom. Using a rounded container that is laying on it's side, place the piped heart on the waxed paper onto round container vertically. You can use any large rounded container such as, an oatmeal or shortening container, soup cans are too small. (see photo above). The curve of the container will allow the heart to set up with a slight curve that will make it easier to adhere to the curve of the cake. Place the heart on the container into the freezer for 20-30 minutes or until completely firm to the touch.

Put a dot of frosting onto the side of the cake, where you want to place the heart. Gently lift the buttercream heart from the waxed paper and place onto the side of the cake where you put the dot of frosting. I put the heart onto the cake and placed the piece of waxed paper back over it to press it onto the cake. I wanted to minimize the warmth of my hand from warming up the buttercream and crushing any of the ruffles as I pressed the heart on the cake.

To make the heart banner:
Roll out the pink and red fondant to about 1/4 inch thickness. Cut out 4 small hearts from the red and two medium hearts from the pink fondant. Lay one of the pink hearts with a red heart on each side, leave about two inches of space between each of the heart. Place the twine across the middle of each of the hearts. very lightly press the twine onto the heart. Place the remaining matching hearts on top of their mate. Press together the hearts, trapping the twine in between. If your hearts don't want to stick together, use a tiny drop of water on one of the hearts to help glue on the matching heart on top. Let the fondant dry for at least 24 hours. Tie the ends of the twine very tightly onto bamboo skewers to make the banner.