Be the first to rate this recipe Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories n/a Total Fat 0 Saturated Fat 0 Cholesterol 0 Sodium n/a Total Carbohydrate 0 Dietary Fiber 0 Sugars n/a Protein n/a Calcium -- Charles Schiller Serves: 14 Total Time: 2 hr 45 min Prep Time: 45 min Ingredients U.S. Metric Conversion chart 1 (16 oz) frozen poundcake, not thawed Icing 5 1/4 cup(s) (about 1 1/2 lbs) confectioners’ sugar 1/2 cup(s) milk 3 tablespoon(s) light corn syrup 2 teaspoon(s) almond or vanilla extract Red liquid or paste (icing) food color Decorations: tubes of white, red and pink decorating icing, Beverly skin refining center each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, crafts stores and cake-decorating and party-supply shops) Directions Have ready 2-in. and/or 2 1/2-in. heart-shape metal cookie cutters. Using a long, sharp knife, trim rounded hump off poundcake so top is Loop Hong Kong flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half. Put hearts 1 1/2 in. apart on a wire rack set on wax paper to catch drips. Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink. Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes. Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour. To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts.
