Chocolate Cake

Instructions

1. Glue the cake forms stacked and centered on top of one another.
2. Glue 4” wide strips of scrapbook paper to cover the tiers of the cakes.
3. Pin 1.5” ribbon around the tops of each cake tier.  Fold pleats in the ribbon as you go pinning them in place.
4. Pin 2” ribbon under the bottom edge of the cake.  Fold pleats in the ribbon as you go pinning in place.
5. To create the heart, cut a 36” piece of 2” ribbon.  Fold the ribbon in half lengthwise and glue along the sides to create a long sleeve.    Twist the ends of two chenille stems together to form one long stem.  Thread the stem into the ribbon sleeve, gathering the ribbon onto the stem.