I haven’t done a ‘How To’ post before, but if you’re thinking of doing something special for Valentines Day or an anniversary, this cake with a secret heart inside could be it. To make this easier, I used good quality cake mixes and ready made butter icing but of course you could make the cake yourself using two Victoria sponge cake recipes and one Red Velvet Cake recipe and a total of 1.6kg of butter icing. It’s a big cake! This How To is best explained in pictures.
You will need:
- 2x Vanilla Sponge Cake Mix
- 1x Red Velvet Cake Mix
- 3 and 1/2 450g Tubs Of Vanilla Buttercream Icing
Make the cakes according to the packet instructions, sandwich the vanilla sponge cakes together with buttercream to leave you with 2 Vanilla cakes and two Red Velvet cakes without any icing. Place the vanilla cakes in the fridge over night or in the freezer for about 1 hour.
Meanwhile, place 250g of the butter cream in to a mixing bowl. Crumble the red velvet cake into the bowl and mix well. Cover and set aside.
Remove one of the cakes from the fridge or the freezer. Find the centre of the cake by using two wooden skewers or pieces of string. Place them across the centre of the cake horizontally and vertically, where they cross is the centre, mark this by making a small hole with one of the skewers or a tooth pick.
Using a large circular cookie cutter mark a circle in the centre of the cake which will be the bottom tier. Slide a sharp knife into the cake at an angle, cutting a cone shaped piece out of the cake.
The more pointed the tip of the cone the more pointed the bottom of the heart.
Fill the centre with the red velvet and buttercream mix. Fill gradually, pressing down to ensure there aren’t any holes. Wrap in cling film and place back in the fridge.
Remove the top tier of the cake from the fridge, using the same technique find the centre of the cake and mark the cake with the same pastry cutter. Then taking a small diameter pastry cutter mark an inner ring on the cake. Using a sharp knife cut a circular channel in the cake. You’ll end up with an island in the centre of the cake. Use a small spoon to round off the edges of the channel.
Reduce the height of the centre piece and create a point, this is the dip in the heart.
Fill the centre with the remainder of the red velvet buttercream mix, the centre piece will be delicate so take care pressing it down.
Then spread buttercream to the outer edge and sandwich the two tiers together. Wrap in cling film and place back in the fridge for about 1 hour.
Don’t forget to always mark the tiers as they are in and out of the fridge. It’s easy to make a mistake and get a very odd result!
Place the cake on a cake board or flat plate and using the remainder of the buttercream, ice the outside of the cake using a palette knife to make sweeps as you smooth the icing.
Once finished, take a large slice out of your cake and love the heart.
Here are a few more ideas for your Valentine
If you enjoyed this post, share it using the Share Buttons Subscribe to Glamorous Glutton free here