Now one day I will make a chocolate cake from scratch but for now a box mix suits my clean up needs just fine. The girls help crack eggs and pour in the oil and milk. It's a win win and not too messy.
Last week we hit up the library and I brought home a few craft books - one can always learn and get ideas! My oldest found a photo and tutorial for some DIY wax cake toppers in one book (Materially Crafted). I scrounged some old tea lights to melt in a water bath on the stove and decided to pour them into my heart cookie cutter molds. Note - make sure you use metal and not plastic!
My oldest did the sparkles on the bottom and on the top layer. I worked in layers so all the wax didn't leak out the sides of the molds. Had the wax been clear we could have done sparkles throughout the layer and they would have shown through. Once the top layer was cool but not fully hardened I gently pushed the hearts out and inserted a bamboo skewer in the bottom. They cured over night and went perfectly into the cake.
Now for the icing. Oh man do I love this icing. It's sweet, it's tart, and it's flavour and colouring in one go. My secret - Jello. Raspberry is my favourite (especially when pairing with chocolate). I've used this recipe lots and always get complements on the punch of flavour. And the left over powder can be used as extra sprinkles for decoration. Recipe and instructions below.
I usually put the iced goods in a cool spot for a few hours to help settle the icing - right now it's cool enough outside but a fridge works great too. Now, off to eat a cupcake...