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