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Double-Heart-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 7 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Red-Velvet Yellow-Cake-Mix Cake batter or prepare batter using about 1 box of cake mix)
White frosting (see the Cream-Cheese Buttercream Frosting recipe or use about 2 (16-ounce) containers of store-bought white frosting)
Red food dye
Instructions:
1. Line a sheet pan with a sheet of aluminum foil. Shape the Cake-Shaping Strip into a shape of a double heart (see the picture below). Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layers around the strip. Cut the foil or add extra bottom foil strips as needed to wrap around the strip. Press small balls of loosely packed foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Dye part or all of the frosting red if, desired. Frost all of the cake with red, pink or white frosting, or dye one heart one color and the other heart another color. Put the cake in the refrigerator, and let the frosting completely dry.
5. Dampen a table knife or icing spatula, and then smooth over any rough portions of the frosting layer. Re-moisten the knife or spatula as needed.
6. Use red, pink or white frosting to add borders, text or decorations.
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