Rose Gold Heart Cake Consumables


  • Rainbow Dust Glaze Cleaner
  • 23cm x 24cm x 10cm polystyrene heart
  • 10" round cake board
  • 6" round cake board
  • 12" long wooden cake dowel
  • Hot glue gun
  • Pencil sharpener
  • Scissors
  • Knife
  • Rolling pin
  • Icing sugar
  • Top and side smoother
  • Flexi smoothers
  • Rejuvenator spirit
  • Large paintbrush
  • Buffing brush
  • Dusting brush
  • Spatula
  • Piping bag
  • Spray bottle filled with cooled, boiled water
  • Kitchen roll
  • 7cm strip cutter 

Decorating Instructions

  1. Prepare the structure by attaching the 6” cake board to the bottom of the 10” cake board with hot glue. Sharpen one end of the dowel with a pencil sharpener.
  2. Insert the sharp end of the dowel into the middle of the cake boards, securing with hot glue. Stop before the dowel penetrates through the bottom board.
  3. Sharpen the top end of the dowel, cover with hot glue and push on the polystyrene heart to secure.
  4. To make the banner, knead 90g of White Chocolate Modelling Paste on a clean, dry surface until smooth and pliable. Pin out into a long rectangle 1-2mm thick.
  5. Using the strip cutter, cut a strip 7cm wide and 30cm long. Cut the ends to a point to resemble the ends of a ribbon. Put aside to skin over.
    Using a strip cutter
  6. Knead together 750g of Marshmallow Extra and 180g White Chocolate Modelling Paste until smooth and pliable. Colour with a small amount of Pink and Peach ProGel for a pastel coral colour.
    Colour sugarpaste with ProGel
  7. Spritz the heart with water and drape over the paste, smooth over the top, front and back. Pinch the excess paste together on both sides and trim with scissors. Smooth out any seams with the flexi smoothers.
    Covering a cake with sugarpaste
  8. Mix Rose Gold Lustre and rejuvenator spirit together to make a paint and cover the whole heart with a large brush. Leave to dry, then take a dry fluffy brush and buff over. Brush off any excess dust from the cake board.
    Paint with Rose Gold Lustre
  9. Knead and pin out the remaining Marshmallow Extra into a long rectangle 2mm thick. Trim off along one edge to neaten. Moisten the cake board and drape the Icing over, creating pleats for a fabric effect. Trim under the edge of the cake board.
    Cover your board with sugarpaste
  10. Put some Twinkle Dust into a pump and pump over the cake board for a satin finish. Prepare Royal Icing by paddling on a clean, dry surface until smooth. Place 50g into a piping bag and replace the lid on the pot of the remaining Royal Icing to keep fresh. Snip off the tip of the bag leaving a small hole.
  11. Colour the remaining White Chocolate Modelling Paste with Grey ProGel and roll into a long thin sausage. Fold in half and twist together to create a rope effect. Repeat until you have 3 long ropes. Wrap 2 around the heart, attaching with dots of Royal Icing to create a crisscross. Attach the middle of the third rope to the centre of the crisscross so either side drapes down onto the board.
    Create a rope with icing
  12. Using the thick end of the Cake Craft Pen, write your desired message onto the banner. Adjust the banner to create movement and dust with Cream Powder Colour along the edges and in the shadows and creases. Attach to the front of the cake with Royal Icing.
    Write with a Cake Craft Pen

Top Tips

  1. Use a smoother to roll the sausage to keep it all the same thickness.
  2. Set the Rose Gold Paint in place by brushing over Edible Glaze to prevent the colour from transferring. Be sure to soak the brush in Glaze Cleaner straight after to clean.
  3. Belgian White Chocolate Modelling Paste is the perfect medium for creating the banner. It sets firm enough to write on but remains pliable enough to adjust when attaching.