Hearts Cakes Decorating
There are many techniques of Cakes Decorating. This is one of a simple techniques of Cakes decorating : Cakes decorating shapes of Hearts
* To make the hearts, line a large baking sheet with baking paper. Roll out the pink icing and 100g of the red icing thinly on a surface lightly dusted with icing sugar, Cut out heart shapes from half of these pink and red icings, using a 3 cm heart-shaped cutter and transfer to the prepared sheet. Cut out larger hearts from the remaining roll-out icings, using a 4 cm heart-shaped cutter. From each large heart, cut out a smaller heart from the middle, using a 2 cm cutter. Transfer all hearts and centres to the prepared sheet, You will need about 40 heart shapes altogether. Leave for several hours or overnight, uncovered, to harden.
* Sandwich the cakes with half of the butter cream and all of the raspberry or strawberry jam. Place on a 28 cm cake board. Using a palette knife, spread the remaining butter cream over the top and sides of the cake.
* Cover the cake with the white icing.
* Cover the cake board with the remaining red icing.
* Leave to firm up overnight before decorating, if desired. Put the royal icing in a small piping bag and snip off just the tip.
* Take a couple of the larger hearts from the paper and prop them up on the top of the cake, securing them to the cake and where they lean against each other with dots of icing from the piping bag. Prop up another two hearts slightly away from the first two and then a further two. Leave for at least an hour to set.
* Once set, add all of the hearts to the cake, securing them at different angles and adding height to the centre of the cake. Do this in a few stages so the hearts have a chance to set
* Wrap the wider ribbon around the base of the cake, securing with a dot of royal icing. Wrap the thinner ribbon around the cake board, securing with a dressmaker's pin.