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Mother's Day Heart-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 4 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (from about 1 box of cake mix)
Fondant (see the Easy Marshmallow Creme Fondant recipe)
1 (16-oz.) container of store-bought white frosting
Food dye
Sprinkles
Instructions:
1. Line a sheet pan with a sheet of aluminum foil. Shape the Cake-Shaping Strip into a shape of a heart. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layer around the strip, cutting the foil if needed. Press small balls of 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. Using a serrated knife, cut away any bump on the top of the cake so that the top surface is flat. Place a serving tray over the cake, and flip the cake onto the tray.
5. Apply a thin layer of white frosting (a "crumb coat") over the cake, and let the frosting dry.
6. Generously spray two pieces of vinyl mats with cooking spray. Place the fondant between the mats and roll it out. Apply a medium-thick layer of the store-bought frosting to the head portion of the cake. Gently remove the top mat, and flip the bottom mat (with the rolled out fondant) on the cake. Gently press fondant into the cake, and cut away the excess.
7. Add red food dye to the excess fondant. Roll the dyed fondant out and cut it into decorative shapes. Top the cake with these cakes. Further decorate the cake using sprinkles and piped frosting.
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