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Mini Heart Cakes

Mini Heart Cakes

Mini Heart Cakes
No baking required to make these treats!
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For cake
  1. 1 16 oz. Frozen pound cake (do not that)
For Icing
  1. 5 1/4 c confectioners sugar
  2. 1/2 c milk
  3. 3 T light corn syrup
  4. 2 t vanilla or almond extract
  5. food coloring
For Decorations
  1. Your choice of icing, sprinkles, nonpareils
Instructions
  1. Set a cooling rack over the top of a sheet of waxed or parchment paper.
  2. Trim off the top of the pound cake to make a flat surface.
  3. Trim the crust off the sides.
  4. Slice it in half horizontally.
  5. Cut out hearts with a cookie cutter. Place 1 1/2 inches apart on the cooling rack.
To Make Icing
  1. Mix together all of the icing ingredients except the food coloring.
  2. If you want to make different colored hearts, divide the icing into batches and color each batch.
  3. Spoon the icing over the cakes completely covering the tops and sides.
  4. Scrape the icing that falls on the waxed paper back into the bowl(s). Cover the bowl(s)
  5. Let cakes stand for 30 minutes.
  6. Give the cakes a second coat. If the icing is too thick, you can thin with a small amount of water.
  7. Let cakes stand for at least an hour before decorating.
To Store
  1. Store in an airtight container in a single layer. Cakes can be kept at room temperature for up to a week or frozen up to three month. Uncover and thaw at room temperature.
Treats and Treasures http://treats-and-treasures.com/
Kathryn

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