Do Something Sweet: Treats That Talk
- Wilton Standard Muffin Pan
- Wilton Hearts Standard Baking Cups
- Wilton Nesting Heart Cutter Set
- Wilton Rose, Violet Icing Colors
- Wilton Pastel Colors Fondant Multi Pack
- Wilton FoodWriter™ Edible Color Markers, Primary Colors, Fine Tip
- Buttercream Icing:
- 1⁄2 cup Solid Vegetable Shortening
- 1⁄2 cup Butter or Margarine*
- 1 teaspoon Wilton Clear Vanilla Extract
- 4 cups Sifted Confectioner’s Sugar (approx. 1 lb.)
- 2 Tablespoons Milk**
- *Substitute all-vegetable shortening and 1⁄2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.
- **Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.
Add violet icing color to 1 ounce blue and 1 ounce pink fondant to produce color shown. Add rose icing color to pink fondant to produce color shown. Roll out fondant 1/8-inches thick, cut hearts with third smallest cutter. Let dry overnight on cornstarch-dusted surface. Write messages on hearts with red FoodWriter.
Bake and cool cupcakes; ice smooth in white buttercream. Position hearts on cupcakes. Each serves 1.
Buttercream Icing (makes 3 cups):
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear
dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
TipsRefer to photo to complete project.
Follow manufacturer's direction for products used.