Red Heart Cake
|Rich fruit cake||2 (5 inch and 9 inch square bought or homemade, covered with almond paste)|
|Icing sugar||1 Tablespoon (for dusting)|
|White ready to roll icing||3 Pound (1.5 kilogram)|
1. Put the larger cake on the board. Dust your work surface with icing sugar and roll out 1 kg (2 lb) of the icing to a 35 cm (14 inch) square. Lift the icing over the cake, smooth the icing down the sides and trim off the excess around the base.
2. Use the remaining icing to cover the smaller cake. Position it over the larger cake, about 2 cm (3/4 inch) from one edge. Reserve the icing trimmings.
3. While the icing is still soft, gently press the cutters into the surface so they leave an impression when lifted away. If the cutters start to stick to the icing, dip them in a little icing sugar before impressing each shape. Cover the edges of the cake board with the icing trimmings.
4. Secure the ribbon around the cakes, finishing the top tier with a bow. Secure more ribbon around the cake board. Fill the glass bowl with chocolates and put it on top of the cake. Scatter more chocolates over both tiers.