Cake! magazine by Australian Cake Decorating Network November 2014 | Page 21

Step 1:
Draw a heart shape
outline all around the cake
(remember to have the
sides of the heart touching
each other and the top
part of the hearts also
touching the top part of
the cake)

Step 2:
Roll out a ball of red
fondant and cut out strips
approximately 2cm in
width per strip and about
1/4 of a centimetre in
thickness.

Step 5:
Slightly fold the fondant
strip and adhere the unfrilled side of the fondant
strip onto the cake.

Step 6:
As you reach towards the
end of the strip, simply
fold the ruffles over to the
next layer.

Step 3:
Ball each of the strips with
a balling tool along the
edge of one side to give a
frilled effect.

Step 7:
Cut out more strips and
continue to attach the
ruffles inside the heart.

Step 4:
Apply cake decorating
glue or water to the edge
of the heart outline

Step 8:
Keep on cutting out strips
and layering it inside the
heart. Note that as you go
closer to the inner section,
your strips will gradually
become smaller.