Geometric Cake Hearts Tutorial

Ingredients

• 200 g White Candy Melts (for shells, background coating and sprinkles glue; melt in microwave)
• few drops Oil-Based Pink Rose Food Coloring (oil‑based to prevent candy melt from seizing)
• few drops Oil-Based Black Food Coloring (oil‑based for black polka‑dot design)
• few drops Oil-Based Raspberry Food Coloring (darker pink for rose petals)
• few drops Oil-Based Mint Green Food Coloring (for tiny leaf accents)
• 1 pouch Happy Sprinkles – Royal Glitter Mix (gold, pink strands and balls for pink hearts)
• 1 pouch Happy Sprinkles – Happily Ever After Mix (shimmery white and metallic silver sprinkles for polka‑dot hearts)
• 3 cupcakes Cupcakes (any flavor) (baked, cooled and crumbled; can use leftover cake pieces)
• 3 tbsp Vanilla Buttercream (to bind cake crumbs into a dough‑like mixture)
• 1 tsp Edible Glue (optional) (helps sprinkles adhere if candy melt dries quickly)

Instructions

1. Melt White Candy Melts for Base Layer

   Place 100 g of white candy melts in a microwave‑safe bowl and heat in 10‑15 second intervals, stirring after each burst until fully melted and smooth.

   Time: PT5M

2. Color the Melt for Pastel Pink Hearts

   Add a few drops of oil‑based pink rose food coloring to the melted white candy, stirring until the desired pastel shade is reached.

   Time: PT2M

3. Create First Pink Shell Layer

   Using a teaspoon, pour about 1.5 tsp of the pink melt into each heart cavity, spreading with the back of a spoon or small spatula to coat the sides evenly.

   Time: PT5M

4. Trim Excess Melt

   Run a sharp knife around the outer edge of each heart to remove any excess candy melt, leaving a clean border.

   Time: PT2M

5. Melt White Candy Melts for Polka‑Dot Design

   In a clean bowl, melt another 50 g of white candy melts using the same microwave method.

   Time: PT3M

6. Color Melt Black and Paint Dots

   Add oil‑based black food coloring to the melted white candy until a deep black is achieved. Dip the small paintbrush into the thick black melt and dab irregular dots onto the interior of two hearts, covering both the base and side walls.

   Time: PT5M

7. Melt White Candy Melts for Rose Design

   Melt a third batch of 50 g white candy melts; keep it a bit runnier (use deco‑melts if available).

   Time: PT3M

8. Prepare Colored Melts for Rose Petals and Leaves

   Divide the melt into three small bowls and color them with pink rose, raspberry (dark pink), and mint green food colorings respectively.

   Time: PT7M

9. Paint Vintage Rose Design Inside Molds

   Using a fine brush, first draw curved pink lines, then fill gaps with darker pink for rose centers, and finish with tiny green leaves. Build up to a 1 cm diameter flower in each heart.

   Time: PT7M

10. Chill Painted Hearts to Set

    Place the mold in the refrigerator for about 10 minutes until the painted designs are firm.

    Time: PT10M

    Temperature: 4°C

11. Fill Remaining Hearts with White Background

    Melt the remaining white candy melts, let them cool slightly, then pour ~1.5 tsp into each of the remaining empty heart cavities, covering the black‑dot and rose designs without smearing them.

    Time: PT5M

12. Second Chill to Harden Shells

    Return the mold to the refrigerator for another 10 minutes until all shells are completely solid.

    Time: PT10M

    Temperature: 4°C

13. Prepare Cake Crumb Mixture

    Crumble the three cupcakes into fine crumbs, add 3 tbsp vanilla buttercream, and mix until the mixture clings together like dough.

    Time: PT5M

14. Fill Hearts with Cake Mixture

    Press a small ball (~22 g) of the cake mixture into each heart cavity, leaving a slight gap at the top for a seal.

    Time: PT5M

15. Seal Hearts with a Thin Candy Melt Layer

    Melt a small amount of white candy melt, drizzle ~1 tsp over the back of each filled heart, and smooth with an offset spatula to seal the cake inside.

    Time: PT5M

16. Final Chill Before Unmolding

    Place the mold back in the refrigerator for 5 minutes to ensure the seal hardens.

    Time: PT5M

    Temperature: 4°C

17. Unmold and Trim Edges

    Gently pop each heart out of the silicone mold and run a knife around the outer edge to remove any stray candy melt.

    Time: PT3M

18. Add Sprinkles (Optional)

    Melt a small amount of white candy melt, fill a piping bag with a tiny opening, pipe a thin line of melt on the edge of each heart, and immediately press the desired sprinkles onto the wet melt.

    Time: PT5M

19. Final Set and Serve

    Allow the decorated hearts to set at room temperature for 2‑3 minutes, then arrange on a platter and serve.

    Time: PT3M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g