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Surprize Cake
by Donna Gutierrez
(Nixon,Texas 78140)
Sweetheart surprize
My daughter and I made this cake using the Wilton mold pan. If you use this pan be sure to fill it up. Once the cake is cool, add your favorite filling and the join the two cakes. Once the cake is cut each slice has a heart shape which is a pecan praline filling. The cake is pecan spice. The ribbon is made with ready to use fondant. Cut 8 strips about 6 inches long, (turn on sides to dry) cut 7 6 inch strips for middle and 3 or 4 6 inch strips for top. Once dry begin in a circle adding folded strips until you get the desired look. Make a few extra in case of breakage. It was so easy to make. Hard to transport. You must be very careful. Everyone loved the taste. One of my grandsons said: "grannie it looks like a hat. We had fun making it and even more fun eating it. Pecan Praline filling: 2 stcks unsalted butter, 8 egg yokes,2 cups packed brown sugar, 1'4 teaspoon salt, mix and bring to boil until thickened, stirring constantly to prevent sticking, once thick, take off heat and add 1/4 teaspoon maple flavoring and 2 cups chopped pecans. Cool to room temperature and add to your cake as a filling in a mold pan or tort around your layer cake and add the filing in between layers.
