No-Bake Mini Heart Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 frozen poundcake
Instructions
- Have ready 2-in. and/or 2 1/2-in. heart-shape metal cookie cutters.
- Using a long, sharp knife, trim rounded hump off poundcake so top is flat. Trim crust off sides. Slice cake horizontally in half. Cut hearts from each half.
- Put hearts 1 1/2 in. apart on a wire rack set on wax paper to catch drips.
- Icing: Stir ingredients, except food color, in a bowl until smooth and as thin as maple syrup. Divide between 2 bowls; cover 1 bowl with plastic wrap. Tint icing in other bowl pink.
- Spoon pink icing over half the cakes, completely covering tops and sides. Stir drips on wax paper into icing in bowl; cover airtight. Let icing set 30 minutes. Meanwhile repeat with white icing on rest of cakes.
- Thin remaining pink and white icings with a little water as needed; give cakes a second coat. Let set at least 1 hour.
- To decorate: With decorating icing, pipe designs and words on cakes as shown, or create your own designs. Add red sugar and candy hearts.
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