Yield
Makes 28 petits fours

How to Make It

Step 1

Cut 2 heart shapes from each cake slice, using a 1 1/2-inch heart-shaped cookie cutter.

Step 2

Reserve excess cake for another use.

Step 3

Cook jam and 1 1/2 tablespoons water in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, and let cool slightly. Place cake hearts on a wire rack in a wax paper-lined 15- x 10-inch jellyroll pan. Brush jam mixture evenly over tops and sides of cake hearts.

Step 4

Knead marzipan gently; place between 2 sheets of plastic wrap, and roll to 1/16-inch thickness. Remove plastic wrap, and cut out 28 hearts, using a 1 1/2-inch heart-shaped cookie cutter. Place marzipan hearts over cake hearts. Cover and chill 1 hour.

Step 5

Combine powdered sugar, 1/2 cup water, and corn syrup in a large saucepan; cook, stirring constantly, over low heat until mixture is translucent. Add remaining water as needed, 1 tablespoon at a time, until glazing consistency. Stir in red liquid food coloring until blended.

Step 6

Spoon icing evenly over cake hearts, coating completely.

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