Heart Pillow Cake

A pillow cake gives that wonderful warm hugs feeling. And, making it a red heart cake just makes it perfect for Valentine's Day. You will be surprised how easy this cake is to make. And, your valentine will think you slaved all day over it.

This year, surprise your valentine with this beautiful edible pillow. Don't you just love how pretty this pillow cake is? In particular, I love that puffed up look from the embossing and the beads. And, if you see the video, you will see how simple and easy it is to make.

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

• For example, in white for a bridal show with a spray of white roses or sweet peas on top.
• And, of course, it would be a beautiful baby shower cake topped with my edible instant baby booties.
• Also, a stack of white pillow wedding cakes is not new of course. Add some sugar flowers and everybody would be raving about it.
• Or, a perfect anniversary cake - in any color - red works too.
• And, an engagement cake (with the ring on top) - red works too.

This is one of the cakes from my Heart Cake Tutorials collections. In addition, 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
• dragees - 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)
• Round the edges and shape the heart as shown in the video
• Make sure to flip the cake over and crave both sides.
• 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.
• Then use a cling wrap to smooth the cake as shown in the video

Cover the cake with fondant

• Roll red color fondant 10 inches larger than the diameter of the cake.
• Gently roll it over the rolling pin. Then unroll it over the cake.
• Use your hands to smooth it out cutting any excess as necessary.
• Tuck the fondant under so the edges are raised from the sides.
• Use a fondant smoother or your hands to smooth the sides and edges.

Fondant lattice pattern

• You can easily find fondant tools to create a lattice effect on cakes.
• But in this video, I have shown you how to do it freehand (I am hoping non-cake decorators without cake decorating tools will be able to attempt this cake as well).
• First, smooth the cake with your hands.
  Tip - The heat in your hands warms the sugar on the surface of the fondant giving that shiny look you see in the video.
• Use the back of your small kitchen knife, create lines an inch apart from each other in one direction.
  Tip - starting from the center works best. Make a line in the center - then continue on one side, then the other. It helps to keep them evenly spaced.
• Then turn the cake and do the same in the other direction.
  Tip - use the same method as above. Keep them equally spaced.
• You should now have a square (lattice) pattern on the cake.
• Use the back of a paintbrush to deepen the same lines.
  Tip - It's best to do this twice so the fondant stretches. This will ensure you don't cut into the fondant.
• Now use the bottom of your paintbrush to make a slight dip at every intersection of the lines.
  Tip - press lightly so you do not make a big hole. This helps keep the dragees in place or they tend to fall out.
• I use the tip of the knife to create a few lines before I place the dragee. This gives the effect of creases around each dragee.
• Place a dragee at the corner of every square.
  Tip - use a tweezer to help hold the dragee (I started with the tweezer but my little girl took it away so you can see I'm doing it manually with my hand - kids!!).
• That's it. Happy Valentine's Day

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

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Valentine Heart Pillow Cake Recipe & Tutorial

Author: Veena Azmanov

5 from 8 votes

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Prep Time: 45 mins

Cook Time: 25 mins

Decorating Time: 45 mins

Total Time: 1 hr 55 mins

Calories: 502kcal

Adjust Servings Here: 9 servings

Description

A pillow cake gives that wonderful warm hugs feeling and making it a red heart cake just makes it perfect for Valentine's Day. You will be surprised how easy this cake is to make. Your valentine will think you slaved all day over it.

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 (228 grams) Butter unsalted (unsalted )
• ▢ 4 cups (480 g) Powdered sugar
• ▢ 4 tablespoon (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)
• Round the edges and shape the heart as shown in the video
• Make sure to flip the cake over and crave both sides.
• 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.
• Then use a cling wrap to smooth the cake as shown in the video

COVER THE CAKE WITH FONDANT

• Roll red color fondant 10 inches larger than the diameter of the cake.
• Gently roll it over the rolling pin. Then unroll it over the cake.
• Use your hands to smooth it out cutting any excess as necessary.
• Tuck the fondant under so the edges are raised from the sides.
• Use a fondant smoother or your hands to smooth the sides and edges.

FONDANT LATTICE PATTERN

• You can easily find fondant tools to create a lattice effect on cakes.
• But in this video, I have shown you how to do it freehand. (I am hoping non cake decorators without cake decorating tools will be able to attempt this cake as well)
• First, smooth the cake with your hands.
• Tip – The heat in your hands warms the sugar on the surface of the fondant giving that shiny look you see in the video.
• Use the back of your small kitchen knife, create lines an inch apart from each other in one direction.
• Tip – starting from the center works best. Make a line in the center – then continue on one side, then the other. Helps to keep them evenly spaced.
• Then turn the cake and do the same in the other direction.
• Tip – use the same method as above. Keep them equally spaced.
• You should now have a square (lattice) pattern on the cake.
• Use the back of a paintbrush to deepen the same lines.
• Tip – Its best to do this twice so the fondant stretches. This will ensure you don’t cut into the fondant.
• Now use the bottom of your paintbrush to make a slight dip at every intersection of the lines.
• Tip – press lightly so you do not make a big hole. This helps keep the dragees in place or they tend to fall out.
• I use the tip of the knife to create a few lines before I place the dragee. This gives the effect of creases around each dragee.
• Place a dragee at the corner of every square.
• Tip – use a tweezer to help hold the dragee. (I started with the tweezer but my little girl took it away so you can see I’m doing it manually with my hand – kids!!)
• That’s it. Happy Valentine’s Day

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: 502- kcalCarbohydrates: 65- gProtein: 3- gFat: 27- gSaturated Fat: 17- gCholesterol: 103- mgSodium: 114- mgPotassium: 84- mgFiber: 1- gSugar: 53- gVitamin A: 877- IUCalcium: 42- 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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