No Bake Pound Cake Hearts

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No Bake Pound Cake Hearts

One 16 ounce poundcake, not thawed

Icing:

5 1/4 cups (about 1 1/2 pound) confectioners' sugar

1/2 cup of milk

3 tablespoons light corn syrup

2 tsp almond or vanilla extract

Red liquid or paste (icing0 fod colo

Decoration:

Tubes of white, red and pink decorating icing, each fitted with round piping tip; red crystal sugar; and tiny candy hearts (available in many supermarkets, cake decorating stores and party supply stores).

Directions:

Have ready 2 in.and or 2 1/2 in. heart shape metal cookie cutter. Using a long, sharp knife, trim rounded hump off pound cake so top is flat. Trim crust off sides, slice cake horizontally in half. Cut hearts from each half. Put hears 1 1/2 inch apart on a wire rack set on wax papaer 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 plstic wrap. Tint icing in other bowl pink.

Spoon pink icing over half the cakes, compleely cover 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 ho ur.

To decorate: with decorating icing, pipe designs and words on cakes as shown, or create your designs, add red sugar and candy hearts.

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