Conversation Heart Cake
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 857
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 182
- Dietary Fiber
- 1
- Sugar
- 111
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 533
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
2 15- to 16-ounce boxes vanilla cake mix (plus required ingredients)
1 16-ounce tub white frosting
1 10-ounce bag marshmallows
1/4 cup water
8 drops green liquid food coloring
2 1-pound boxes confectioners' sugar
4 tablespoons unsalted butter, at room temperature
Hot pink or red liquid food coloring, for the letters
Directions
- Preheat the oven to 350˚ F. 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.
- 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.
- 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 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter.
- 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.