Sweet Talk

recipe

Sweet Talk

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Express yourself on a heart cut from pound cake dipped in melted pastelcolored frosting. Our message to you: everything sounds sweeter when it’s written on a cupcake.

Ingredients

18 vanilla cupcakes baked in white paper liners
3 frozen pound cakes (10.75 ounces each), thawed
3 cans (16oz each) vanilla icing/ make your own
Red, green, yellow, orange and purple food coloring
Love heart sweets for decorating the platter (Necco Sweethearts)

Directions

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Cut the pound cakes in half horizontally and lay the halves flat. Using a 3-inch heart-shaped cookie cutter, cut out 3 hearts from each half. (Tip: reserve the scraps for a layered dessert.)
Spread the top of the cupcakes with some of the vanilla icing. Place a pound cake heart on top of each cupcake, pressing down to secure. Place the cupcakes in the freezer for 15 minutes, or until slightly frozen.
Tint 60g of the vanilla frosting red with the food colouring. Spoon the red icing into a ziplock bag, press out the excess air, seal, and set aside. Divide the remaining icingg among five small microwavable bowls. Tint each bowl a different pastel colour of pink, green, yellow, orange, and lavender. Cover with plastic wrap and set aside.
Working with one colour of frosting at a time, microwave the frosting, stopping to stir frequently, until it has the texture of lightly whipped cream, about 10 seconds. Remove 1 cupcake at a time from the freezer. Holding the cupcake by its paper bottom, dip it into the icing just to cover the pound cake heart. Allow the excess icing to drip off back into the bowl. Turn right side up and let stand. Repeat with each colour and the remaining cupcakes. If the icing becomes too thick, reheat for several seconds, stirring well. Remove any excess icing from the base of the hearts if necessary.