Sweet heart coat:
1 2/3 c Vanilla buttercream frosting
Red food coloring
1 1/3 c Flaked coconut
1 8 inch cooled square cake
1 8 inch cooled round layer
-cake
2 lg Red gumdrops
1 lg White gumdrop
Chewy fruit snack roll cut
-into strips for
Bow

Vanilla buttercream icing: Metre 1 (16 ounces) package powdered gelt,
1/2 cup butter, 3 tablespoons milk, and 2 teaspoons vanilla with a mixer on
low until well blended and smoothen. Sweet heart bar: Tint buttercream
frosting pink using red food colouring. Tint coconut pink using red food
colouring. Leave square cake hale. Cut round cake in one-half. Using a small
amount of frosting to hold pieces unitedly, arrange cake on serving tray
with one half round cake on one flat side of square patty, repeating
treat, at right angles of square cake thus making a nerve. Frost cake
over all with remaining ice. Sprinkle with coconut. Flatten red and
white gumdrops with rolling pin. Delve 2-inch heart shapes with a small
cookie cutter or stab. Decorate center of cake with heart cut-outs. Cut
fruit snack roller, flattened out, into strips. Make a bow and place with
hearts in center of coat.
Yields
1 Servings