Heart Cake Video Tutorial

A heart cake for Valentine's day is bound to melt your heart. In this step by step video tutorial, I show you how to make this fondant heart cake with a spray of roses also made from fondant. You will be surprised at how simple and easy this cake is.

I made this using red fondant for Valentine's day but it would be perfect for so many occasions.

• In white for a bridal show with a spray of white roses or sweet peas on top.
• White again, of course, would be a beautiful baby shower cake topped with my edible instant baby booties.
• A stack of white heart wedding cakes is not new of course. Add some sugar flowers and everybody would be raving about it.
• Perfect anniversary cake - in any color - red works too.
• Engagement cake (with the ring on top) - red works too.

This is one of the cakes from my Heart Cake Tutorials collections. See my other Valentine's Day Cakes linked below

About this cake

• The Cake Shape - Instead of using a heart pan I used a sheet cake. I made two heart cakes.
  If you do not have a heart cake pan you can just print the image of the heart you want from the internet. Cut out the shape as use it as your guide.
• Cake Flavor - This cake is my vanilla cream cake (recipe below) baked in a sheet pan but you can certainly use any other firm butter-based cake from my over 50 cake recipes. Often a pound cake or sponge cake works better for carving.
• Frosting - I've used my Velvet American Buttercream but ganache would work just as well.
• Fondant - This is my Homemade Sugar paste /Fondant Recipe. You can also use my quick and easy marshmallow fondant. You can also try any of my other frostings recipes. See 30 plus frosting recipes here

When should I start decorating my cake?

Timeline for decorating cakes - The active time on this cake is close to two hours but this does not include the negative time you need in between. This also does not include time for making homemade fondant which would be another 10 mins + 3 hours chilling.

• Bake the cake - 35 mins (10 mins prep - 25 mins baking)
• Frosting - 5 minutes
• Chill the cake - 2 hours at least (negative time)
• Carve and crumb coat - 15 mins
• Chill the cake - 15 mins (negative time)
• Smoothing - 15 mins
• Chill the cake - 1 hour (negative time)
• Fondant work - 15 mins
• Rose spray - 10 mins

Step by step instructions (pin)

Bake the cake

• Preheat the oven to 160 C / 320 F.
• Grease and line one 7-inch heart cake pan or 8 x 8-inch square pan
• Sift flour with baking powder and salt.
• Cream butter and sugar until light and fluffy
• Add eggs one at a time.
• Followed by the vanilla extract.
• Lastly, add flour mixture and cream.
• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes before removing from the pan.
• Always cool cakes completely before you decorate or store cakes away
• Freeze the cake for an hour (optional) as it makes it easier to carve.

Prepare frosting

• Cream butter for a minute
• Add vanilla and whipping cream - whip some more
• Add the powdered sugar - one cup at a time
• Once all the powdered sugar is in - whip for three minutes until the buttercream is light and fluffy.

Carve the cake

• If you use a square pan - Using the heart template, cut out the heart cake. Hold the knife at a 90% angle - straight up - so you get a nice straight side (not beveled)
• Simple syrup the cake (optional)
• Crumb coat the cake and let chill for 15 minutes
• Add a second coat of buttercream and smooth as much as you can, using a spatula and scraper.
• Chill the cake for at least an hour.

Cover the cake with fondant

• Roll red color fondant larger than the diameter of the cake.
• Use the same heart shape cut out and cut a fondant heart shape for the top of your cake.
• Place it on the cake and smooth it out. Cut any excess as necessary.
• Using a measuring tape - measure the height and circumference of the cake. (see video)
• Roll some more fondant into a long cylinder and roll lengthways so you have a long strip.
• Cut the strip according to the measurements you just took. Mine was 2 ½ inch wide and 22 inches long
• Roll the strip as shown in the video then unroll around the cake.
• Cut any excess from the bottom and edges.
• Use a fondant smoother or your hands to smooth the sides and edges.

Fondant spray

• I've used rose pink for the flowers by simply adding a tiny bit of red to my white fondant.
• If available add ¼ teaspoon CMC to the fondant and knead it in.
• Roll the fondant thinly.
• Using small cookie cutters ¼ - ¾ inches in diameter. Cut about 5 or 6 fondant circles.
• Place the circles as shown in the video - Then roll and pinch the edges.
• I use green for the leaves. Roll a small teardrop, flatten it between your fingers, then create a line along the center. Place it at an angle to look like a leaf.

This is one of the cakes from my Heart Cake Tutorials collections. You may like to also see the videos for my Heart Pillow Cake and Conversation Heart cakes

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Valentine Heart Cake

Author: Veena Azmanov

5 from 9 votes

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Prep Time: 45 mins

Cook Time: 25 mins

Decorating Time: 45 mins

Total Time: 1 hr 55 mins

Calories: 503kcal

Adjust Servings Here: 8 servings

Description

You don’t need to spend hours over a cake for valentine’s day. Today I share with you a valentine heart cake with easy to follow techniques that are surprisingly simple and easy to follow. Your valentine will think you slaved over this cake for hours

Video

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

FOR THE CAKE

• ▢ 1 ¼ cup (160 g) All-purpose flour
• ▢ 6 tablespoon (85 g) Butter (unsalted)
• ▢ ¾ cup (150 g) White sugar
• ▢ 1 large Eggs
• ▢ 1 Egg yolk
• ▢ 1 teaspoon Vanilla Extract
• ▢ ⅓ cup (80 ml) Fresh whipping cream
• ▢ 1 ½ teaspoon Baking powder
• ▢ ¼ teaspoon Salt

FOR THE FROSTING

• ▢ 8 oz (227 g) Butter (unsalted)
• ▢ 4 cups (480 g) Powdered sugar
• ▢ ¼ cup (60 ml) Whipping cream
• ▢ 1 teaspoon Vanilla extract

FOR THE FONDANT

• ▢ 1 batch Marshmallow fondant

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Instructions

BAKE THE CAKE

• Preheat the oven to 160 C/320 F.
• Grease and line one 7-inch heart cake pan or 8 x 8-inch square pan
• Sift flour with baking powder and salt.
• Cream butter and sugar until light and fluffy
• Add eggs one at a time.
• Followed by the vanilla extract.
• Lastly, add flour mixture and cream.
• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes before removing from the pan.
• Always cool cakes completely before you decorate or store cakes away
• Freeze the cake for an hour (optional) as it makes it easier to carve.

PREPARE FROSTING

• Cream butter for a minute
• Add vanilla and whipping cream – whip some more
• Add the powdered sugar – one cup at a time
• Once all the powdered sugar is in – whip for three minutes until the buttercream is light and fluffy.

CARVE THE CAKE

• If you use a square pan – Using the heart template, cut out the heart cake. Hold the knife at a 90% angle – straight up – so you get a nice straight side (not beveled)
• Simple syrup the cake (optional)
• Crumb coat the cake and let chill for 15 minutes
• Add a second coat of buttercream and smooth as much as you can, using a spatula and scraper.
• Chill the cake for at least an hour.

COVER THE CAKE WITH FONDANT

• Roll red color fondant larger than the diameter of the cake.
• Use the same heart shape cut out and cut a fondant heart shape for the top of your cake.
• Place it on the cake and smooth it out. Cut any excess as necessary.
• Using a measuring tape – measure the height and circumference of the cake. (see video)
• Roll some more fondant into a long cylinder and roll lengthways so you have a long strip.
• Cut the strip according to the measurements you just took. Mine was 2 ½ inch wide and 22 inches long
• Roll the strip as shown in the video then unroll around the cake.
• Cut any excess from the bottom and edges.
• Use a fondant smoother or your hands to smooth the sides and edges.

FONDANT SPRAY

• I’ve used rose pink for the flowers by simply adding a tiny bit of red to my white fondant.
• If available add ¼ teaspoon CMC to the fondant and knead it in.
• Roll the fondant thinly.
• Using small cookie cutters ¼ – ¾ inches in diameter. Cut about 5 or 6 fondant circles.
• Place the circles as shown in the video – Then roll and pinch the edges.
• I use green for the leaves. Roll a small teardrop, flatten it between your fingers, then create a line along the center. Place it at an angle to look like a leaf.

Recipe Notes & Tips

 

You can watch the longer version of this video on my Facebook Page or on You Tube here - Valentine Heart Cake Tutorials

Nutrition Information

Calories: 503- kcalCarbohydrates: 65- gProtein: 3- gFat: 27- gSaturated Fat: 17- gCholesterol: 107- mgSodium: 249- mgPotassium: 85- mgFiber: 1- gSugar: 53- gVitamin A: 883- IUCalcium: 43- mgIron: 1- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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