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You've seen this cutie hiding in your IG stories, but today's the day to bring it to life. With this handy how-to, your dessert spread will be the chicest feed on the scroll.
Bake the cake according to the recipe instructions. Let cool completely, leveling the cake with a serrated knife if desired. In the meantime, make the buttercream! Place a dab of buttercream on your cake board and if you leveled the cake, place the heart cake cut-side-down onto the board. Now, place the cake in the freezer for ten minutes to firm up.
Using your paring knife, carefully carve the heart shape to make it more defined.
Frost the entire exterior of the cake with the purple buttercream, using a cake bench scraper to smooth the frosting if desired.
Fill the piping bag fitted with the open star tip with the remaining buttercream, about 2/3 full. Twist the top closed and squeeze the piping bag to get the frosting flowing. Pipe drop stars to cover the entire cake! You can start on the sides, working your way up in lines and then pipe the top.
Pipe, pipe, pipe, pipe!
Set the cake aside and make the smiley face. With clean and dry hands, using a little cornstarch to avoid stickiness if needed, roll out two small, thick log-like shapes for the happy closed eyes. Roll out some more black fondant and either use a large circle cookie cutter or a sharp paring knife to create the half-circle mouth. Roll a tiny amount of pink fondant into an oval for the tongue, or use a gummy candy cut to size. Adhere the tongue to the black mouth with a toothpick’s tip of water to stick.
Place the eyes and mouth onto the heart cake! Enjoy!
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