Source: Parents Magazine


Recipe Summary test

45 mins
30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350°F. Prepare cake mix according to package directions. Pour batter into two 9-inch heart-shaped pans. Bake 30 minutes, or until a wooden pick inserted in center comes out clean. Transfer pans to wire racks and cool 10 minutes. Remove cakes from pans and cool completely on racks.

  • Place 1 cake layer, flat-side-down, on a platter. Spread 1/2 cup frosting over surface. Place second cake layer, rounded-side-up, over frosting. With a small knife, cut out a 3/4-inch-deep heart shape. Leave a 1-inch border on all sides. Discard (or eat) cake removed from center. Frost sides and top border of cake with a very thin layer of frosting to seal in crumbs (see note). Refrigerate 20 minutes. Frost cake with another thin layer of frosting. Wrap fruit strips neatly around sides.

  • Place Necco wafers around cake bottom, tucking them halfway under cake to form a scalloped edge. Place red candy hearts over wafers. Arrange chocolates (in their wrappers) in center of cake.


Bakers call this technique a crumb coating. It is most useful when covering a dark cake with light frosting because it prevents dark crumbs from mixing into the top layer of frosting.

Nutrition Facts

461 calories; fat 21g; carbohydrates 64g; insoluble fiber 1g; protein 4g.