These are red velvet cakes filled with dark chocolate custard, topped with vanilla meringue buttercream, accented with sables
with royal icing,
red sanding sugar and sugar pearls...for those who want the red and white theme.
I also was inspired by Martha Stewart Living Feb 2010 issue, and love the sophistication of the dark chocolate filagree hearts. It is suggested that you trace a heart shaped cookie cutter on parchment and trace...BUT I love the free handed "drawing" I can do with the chocolate and have some asymmetric hearts.
It's 21 days to Valentine's Day...enjoy the view!