Cake! magazine by Australian Cake Decorating Network November 2014 | Page 27

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You will need:
• Metal ruler

• Acetate sheet

• Heart plunger

• Cake smoothers

• Fondant

• 400 grams fondant

• Sew square

• Food gel

• Cake scraper

• Kitchen scales

• Pastry brush

• Zip lock bag

• Sugar syrup

• Copy paper

• White fondant
• Rolling pin

• Scalpel blade,
tape

• Corn flour

• Pasta Machine

• Cake smoother

• Small brush

• Acupuncture
needle

• Sugar glue

Step 1:
This cake design requires a little bit of pre planning and measuring. The cake must also be level. If not, your rows will be
wonky! It’s a great idea to take a bit of time and look at your
design first. The height of your cake will be determined by how
many rows of hearts you wish to have. Use some spare fondant to try it all out first. Here, I have lined up the hearts and set
them out in a line.
In this design, I am doing 12 rows of hearts. All lined up they
are 6” in length.