Ingredients
BATTER FOR TWO CAKE LAYERS:2-1/4 cups butter, softened12 ounces cream cheese, softened4-1/2 cups sugar12 large eggs1-1/2 teaspoons vanilla extract4-1/2 cups cake flourFROSTING:1-1/2 cups butter, softened12-1/2 cups confectioners’ sugar4-1/2 teaspoons vanilla extract8 to 10 tablespoons whole milk1 cup raspberry cake and pastry fillingFONDANT QUILT AND HEART TOPPER:1/4 cup vegetable oil spread, softened3-3/4 cups confectioners’ sugar5 tablespoons light corn syrupTeal and burgundy paste food coloring3 ounces white candy coating
Preparation
Cover a 20x14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13x9-in. baking pans with waxed paper; grease and flour the paper.
For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Repeat for second cake layer.
For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency.
Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting.
For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners’ sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
On a work surface dusted with confectioners’ sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig. 2. Score a parallel line 1 in. from the last line on each side. See Fig. 3.
Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig. 5. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig. 6.
Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig. 7. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig. 8. The finished fondant quilt top should look like Fig. 9.
For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry.
Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe “35” inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper.
