Sweet Hearts

Directions

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.