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Sweet Heart's Cake














Trans-fat Free


Sweet heart cake
1 ⅔ cups vanilla frosting
1 x food coloring
1 ⅓ cups coconut
1 x cake
square, 8 inches, cooled
1 8 cake
8 inches, round, cooled
2 each gumdrops
red, large
1 each gumdrops
white, large
1 x fruit roll
cut into strips, for bow
Vanilla buttercream frosting
16 ounces powdered sugar
½ cup butter
3 tablespoons milk
2 teaspoons vanilla extract


For frosting: Beat powdered sugar, butter, milk, and vanilla with a mixer on low until well blended and smooth.

Sweet heart cake: Tint buttercream frosting pink using red food coloring.

Tint coconut pink using red food coloring.

Leave square cake whole.

Cut round cake in half.

Using a small amount of frosting to hold pieces together, arrange cake on serving tray with one half round cake on one flat side of square cake, repeating process, at right angles of square cake thus making a heart.

Frost cake over all with remaining frosting.

Sprinkle with coconut.

Flatten red and white gumdrops with rolling pin.

Cut into 2-inch heart shapes with a small cookie cutter or knife.

Decorate center of cake with heart cut-outs.

Cut fruit snack roll, flattened out, into strips.

Make a bow and place with hearts in center of cake.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 47456% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 174mg 7%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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