How to make a Valentine Cake in Fondant Heart Shape

Valentine Heart Cake

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
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Course: Dessert
Cuisine: American
Keyword: cake recipes, cakes, fondant, heart, valentine
Prep Time: 45 minutes
Cook Time: 25 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 55 minutes
Servings: 8 servings
Calories: 503kcal
Author: Veena Azmanov
Cost: $15

Ingredients

FOR THE CAKE

FOR THE FROSTING

FOR THE FONDANT

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 1/2 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 1/4 tsp CMC to the fondant and knead it in.
  • Roll the fondant thinly.
  • Using small cookie cutters 1/4 – 3/4 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.

Video

Notes

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

Nutrition

Calories: 503kcal | Carbohydrates: 65g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 249mg | Potassium: 85mg | Fiber: 1g | Sugar: 53g | Vitamin A: 883IU | Calcium: 43mg | Iron: 1mg