To build a five-tiered cake stand, you will need four Styrofoam cake rounds, each topped with a corresponding size board.
- Yield: Serves 55
Photography: William Meppem
Source: Martha Stewart Weddings, Winter 2003
Place cupcakes on baking sheets, spacing them 2 or 3 inches apart. Tint buttercream with food color. Fit the pastry bag with No. 867 star tip, and fill halfway with tinted buttercream.
Pipe a swirl of icing onto cupcakes, refilling pastry bag when necessary. If making ahead, refrigerate, uncovered, until ready to use, up to 6 hours.
Arrange cupcakes on cake stand. Insert the stamped fondant heart into the cupcakes. If they have been refrigerated, you may need to wait about 30 minutes to let the icing soften slightly before inserting fondant hearts.