NGREDIENTS
o CAKE
o 1⁄2 cup each yellow, pink and orange candy melts*
o 6 tsp solid vegetable shortening
o Two 8-in. cooled, baked cake layers
o 2 cans (12 oz each) whipped fluffy white frosting
o You also need: a 2-in. heart-shape metal cookie cutter*
PREPARATION
1. To make candy hearts: Line 2 baking sheets with wax paper. Place 1 color candy melt and 2 tsp shortening into a small microwave-safe bowl. Microwave on high, stirring often, 1 minute or until melted and smooth. Pour onto 1 lined baking sheet; spread to 1⁄8 in. thick. Refrigerate about 5 minutes until set.
2. Fill a shallow bowl with hot water. Dip cookie cutter into water to heat. Dry on a clean kitchen towel. Cut out about 15 hearts from set candy melts, reheating cutter as needed. Place hearts on another lined baking sheet. Set aside. Repeat with remaining candy melts.
3. To frost cake: Place 1 layer on a serving plate. Spread top with 3⁄4 cup frosting. Top with other layer; frost top and sides with remaining frosting, swirling frosting with back of a spoon.
4. Shortly before serving: Place candy hearts on top and sides of cake.
Planning Tip: The cake layers can be wrapped and frozen up to 1 month. The candy hearts can be made up to 1 week ahead. Store loosely covered in a cool, dry place. The cake can be frosted 1 day ahead. Refrigerate until serving. Decorate with candy hearts shortly before serving.