Food Network Magazine - (01)January 2021

HOW TO

Make the Conversation Heart Cake

Working on a cake board (you can cut

the board into a heart shape to fit the

cake) or a cutting board, position the

2 half circles of cake against 2 sides of

the square cake to make a heart.

Preheat the oven to 350 ̊. Coat a 9-inch

round and a 9-inch square cake pan

(2 inches deep) with cooking spray.

Prepare the cake mixes as directed; divide

between the pans. Bake until a toothpick

comes out clean, 30 to 35 minutes.

Let the cakes cool, then remove from the

pans. Trim the tops of the cakes with a

long serrated knife to make them level.

Cut the round cake in half as shown.

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Cover the cake with the white frosting,

using the frosting to fill in any gaps

between the cakes.

Combine the marshmallows and water in

a large microwave-safe bowl. Microwave,

stirring with a rubber spatula, until melted

and smooth, 1 to 2 minutes. Add the green

food coloring and stir until smooth.

Transfer the marshmallow mixture to a

stand mixer. Gradually add all but ½ cup

of the confectioners’ sugar and beat until

combined. Beat in the butter.

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Scrape the marshmallow fondant onto

a sheet of parchment and knead in

confectioners’ sugar until it’s no longer

sticky. Dust the parchment with more sugar;

roll out the fondant until it’s large enough to

cover the cake, at least 13 by 16 inches.

Carefully flip the parchment and fondant

onto the cake; peel off the parchment.

Gently press the fondant against the

sides of the cake and smooth with your

hands; trim the excess. Brush off the

extra sugar.

Use the wide end of a chopstick to press

letters into the fondant (it’s best to do

this before the fondant dries out). Use a

small brush to paint hot pink or red food

coloring in the letter indentations.

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JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 83