14 x 2 in. Heart Pan
Embossed Heart Pan
Tips: 2, 3
4-Pc. Candy Colors Kit (Orange needed)
Wooden Dowel Rods
Photo cut to fit heart opening (cover with plastic wrap)
Creamy Peach, Moss Green Icing Colors
Ready-To-Use Rolled Fondant (3 pkgs. Needed)
Candy Melts, White (1 bag needed)
Candy Clay Recipe
Using Candy Clay*, make 18 medium 5-petal roses and 24 rosebuds. Let set.
Prepare 1-layer Heart and Embossed Heart cakes for rolled fondant and stacked construction. For Embossed Heart: Pipe tip 2B smooth side band around bottom edge. Trim band with tip 3 bead border; add tip 2 dots. Place photo on cake.
For 14 1/2 in. Heart: Pipe tip 364 shell bottom border. In 2 in. divisions, pipe tip 3 double and triple drop strings. Pipe tip 3 teardrop bead at each point of garland.
Position roses and rosebuds; pipe tip 352 leaves.
*Hint: For ease in tinting candy, add candy color immediately after candy is melted and before corn syrup is added.