URGENT! Make a gift that will be doubled. We have $9,931 left to match by December 1st.
Click here to advertise on CatholicCulture.org

Catholic Recipe: Chocolate Symbols for Cake Decorations


  • 2 9-inch cake layers
  • 20 medium cupcakes
  • 1 1/2 times recipe of standard butter frosting
  • Food coloring (if desired)
  • 1 cup (6 oz) semi-sweet chocolate morsels
  • 2 tablespoons vegetalbe shorting
  • 15 x 10 pan
  • 15 x 12 cookie sheet
  • aluminum foil
  • wax paper
  • cookie cutter (heart, star or whatever other shape)
  • Details

  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Hearts and stars are used as symbols for many of the saints. On their feastdays you might like to try cake magic made possible by semi-sweet chocolate morsels. Very little work or added ingredients are needed to make expert decorations. It does require time to do the work successfully, though. Semi-sweet chocolate morsels are the same little pieces of chocolate that are used to make authentic chocolate chip cookies, just as they originated at the Toll House in Whitman, Massachusetts.

We give instructions here for hearts, but the recipe can be used with different cookie cutters also. You will find cut-out hearts of semi-sweet chocolate easy to make for your child's cake. In no more time than it takes to translate hope into reality, you will have a jaunty little row of chocolate silhouette hearts.

Made with only two ingredients, the chocolate morsels and shortening, these hearts require only metal cookie cutters with a good cutting edge and a length of aluminum foil. You will have enough chocolate hearts from this recipe to decorate a big pink-frosted cake, and an auxiliary flotilla of cupcakes.


To make semi-sweet chocolate heart cakes, have ready two 9-inch cake layers and twenty medium cupcakes. (The cake pans also come in a heart shape.) For the frosting prepare one and a half times the recipe for a standard butter frosting. For St. Valentine's day you might tint pale pink with one or two drops of red food coloring. Frost the sides and tops of the 9-inch layers and the cupcakes.

Combine and melt over hot (not boiling) water 1 cup (6-ounce package) of semi-sweet chocolate morsels and 2 tablespoons of vegetable shortening. Spread evenly with the back of a spoon in a 15 x 10 pan lined with aluminum foil. Chill until firm, approximately 20 minutes. Invert carefully on a 15 x 12 cookie sheet lined with waxed paper. Gently peel off the foil. Using a heart-shaped cookie cutter, 2 inches across at the widest point, cut 32 hearts (reverse direction of every other heart). Then with a cutter 21/2 inches across at its widest point cut 4 hearts (reverse direction). Rechill until firm enough to handle, approximately 5 minutes.

To decorate, place 4 large hearts on top of the frosted layer cake. Place twelve small hearts around the side of the layer cake. Put 1 small heart on each cupcake.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization November 21
Anatomy of Conversion November 21
Anatomy of Conversion November 21
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days