Heart Cake a la Seurat

George Seurat was known for pointillism technique in the art he created That same style of painting in which a picture is constructed from dots of color that blend, translates beautifully to cakes and other dessert treats. Here the cake takes on the look of tiny tiles assembled in heart shapes.

Serves about 30.

Step 1: Make The Cake

Starting 2 days before decorating the cake, make a 2-layer 10 in. round Quattro Leches Cake following recipe instructions. Stack on foil-wrapped cake circle.

Step 2: Ice the Cake

Ice cake smooth with light rose buttercream icing. If desired, let stand until icing crusts, then smooth with parchment paper. Imprint hearts in icing using various sized cutters.

Step 3: Decorate the Cake

With tip 5 and dark rose, violet and burgundy buttercream, outline imprinted hearts. Fill in outlines with tip 5 dots. Fill in background with tip 5 light rose buttercream dots.

Step 4: Add Heart Border

With tip 8 and deep rose buttercream, pipe hearts bottom border. Add smaller tip 6 light rose buttercream hearts over deep rose hearts.