Sweet Hearts

1. 1

   Cut sponge cake with 3 or 4-inch heart shaped cookie cutters. Brush top and sides of each heart with preserves.

2. 2

   For marzipan, mix almond paste, corn syrup, almond extract and sugar; stir until mixture forms a stiff dough.

3. 3

   Roll out and trim into 6-inch squares.

4. 4

   Place marzipan over tops and sides of cakes.

5. 5

   Pleat corners and trim bottom edges.

6. 6

   Decorate cakes with leftover marzipan as desired.

No nutritional information available.

No additional tips available.