Finally!! Is that what you are thinking? Its ok. You can admit it. We are all friends here.
Do you remember this little thing?
Well it turns out some of you daring bakers want to make this yourselves. Yeah you! I cant wait to see and read all about it... send me links girls! (and boys... if there are any boys)
Well. In order for me to do a tutorial I had to make another one. So, forgive the less then stellar decorations, but here is our 'tutorial' heart cake.
But you didnt come to see the outside right?
Here goes.
Start out by making four eight inch pans of white cake. (If you want the actual recipe, just click here)
Make one 9x13 (you can do whatever shape and size you want) pan of red velvet cake. (recipe here)
First I need to level each cake.
I use this handy dandy leveling cake thingy I got at Walmart for a few bucks.
Remember to do this for all four white cakes.
Add about 1/2 cup to 1 cup frosting and then put one layer on top. You want two separate two layer cakes at this point.
For the red velvet cake I just ran my fork through it to break it up. Then I added about a cup of frosting and combined well.
NOW! I usually like to freeze the cakes for at least a couple hours. If you cant freeze them, at least try and pop them in the fridge for a bit!
I know this looks pretty weird (maybe cause it is) but this is what I am going to use to make sure I have some uniformity in the heart design. Its just two toothpicks and a piece of twine.
Place one toothpick in the center of the cake, then (holding firmly) drag the outside toothpick around the cake and make a circle.
Like this! Now I have a rough guide line of where I am going to being carving. Do this to both cakes. (or, if you are a good drawer, just take a knife and cut a shallow line around the perimeter.)
Carve out a V shape in the cake.
The top half of the heart is a little trickier. This time, I started with my knife in the center of the cake and created this little island.
I then moved back out to my "guide line" and started cutting. I ended up creating this channel. Once this has been created, you can go back in a do some more carving to create more detail.
Here is after I went in with a spoon and carved out a bit more.
The two cakes carved out. The hard part is pretty much done now!
Now I can start filling in the cakes with the red velvet cake.
All filled! At this point I put it in my freezer for about 15 minutes. Just to let them set.
I added some frosting the the edge of the bottom cake. Make sure you know which is which! You are going to want to add the cake with the hallowed out 'channel' to the top of the V cake.
Here goes nothin! I have found the easiest way to do this is to just use your hand. Place it flat over the top of the 'channel' cake and flip it over. Then gently place it one the bottom cake.
Add some more frosting and do a rough crumb coat over the whole cake.
And here is our thin layer of icing for the crumb coat. Put this in the fridge about at least a half hour, or as long as overnight.
Now. Go eat an apple. Seriously. Cause if you are anything like me you have been snacking on the cake scraps this whole time and you need a healthy energy boost.
There. Feel better? Lets get back to work.
I ended up using all my red velvet cake so I didnt have any left over for decoration. So white it is!
Ready to see what all this work was for?
I thought it turned out pretty good! Granted, this is my third time making it in a month so I had better be able to at least make it presentable by now. :)
And it tastes as good as it looks! (I might be biased)
So I hope you are brave enough to try a heart cake for your loved one this Valentines Day. Be sure to let me know how it works out.. and take lots and lots of pictures! :)
Recipes:
Red Velvet Cake
For the red velvet cake I messed around with a recipe from Magnolia Bakery.
*This is how I modified this recipe: I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Directions
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
*****
*I used only all-purpose flour and then added 1 tsp baking powder. I am going to play around with this a bit more next time and maybe even add some baking soda. I found this recipe on Food Network.
White Cake
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into cake pan. Bake for 20 to 25 minutes (for round cake), or until a cake tester inserted into the center of the cake comes out clean.
*****
And I am loving Magnolia's Vanilla Buttercream frosting.
*My only modification to the recipe is I like to add a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
-
1 cup (2 sticks) unsalted butter, softened
-
6 to 8 cups confectioners’ sugar
-
1/2 cup milk
-
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Gorgeous. Gorgeous. Gorgeous.
I'm speechless. And now I'm wishing I had a bit more time to plan a V-day feast. Cuz I'd totally tackle this cake.
Posted by: lo | Feb 12, 2010 at 01:43 PM
I have made my best attempt at this beautiful cake, I haven't cut into yet so I don't know what it looks like but I wanted to ask, is it supposed to be super super heavy? I tried not to use too much frosting, but mine weighs a TON? Think I did something wrong?
Posted by: Jennifer | Feb 12, 2010 at 08:09 PM
i had a go and it did take me a few hours as i had to run out and get more sugar!!! this is my result. not as impressive as yours obviously.
http://hackface.wordpress.com/2010/02/13/i-am-mommybaker-heart-cake/
also how do you get your frosting so smooth?
Posted by: Hackface.wordpress.com | Feb 13, 2010 at 11:11 AM
Maybe someday I will give this a try. It is soooo very sweet. Thanks for sharing your knowledge and talent with us.
Posted by: CJ | Feb 13, 2010 at 01:11 PM
I've done a number of rainbow cakes for friends, but this is a whole new game. I absolutely have to try it! Thank you for such wonderful directions. This is beyond beautiful. And as a side note, I'm also desperately in love with all your beautiful sugar cookies.
Posted by: Scarlett | Feb 14, 2010 at 06:33 PM
I did it!! I made your beautiful cake for V-day, and my family was over the top impressed! Thank you for the tutorial!
Posted by: Jes grabinski | Feb 15, 2010 at 10:22 AM
far out- this cake is AMAZING!
i love all of your creations especially that butterfly dotted cookie its beautiful
so great im going to link u, hope ud ont mind :)
Posted by: betty | Feb 16, 2010 at 04:43 PM
Thanks for making this cake! I was so happy I found it and was even more glad to share it!
Great blog!
Posted by: Katie | Feb 16, 2010 at 08:31 PM
My mind = blown.
Bookmarking this for next year, in case I'm feeling adventurous!
Posted by: Meghan | Feb 19, 2010 at 09:52 AM
This is a great post…I`m bookmarking this already.
Posted by: Rotisserie Chicken Recipe | Feb 20, 2010 at 03:21 AM
I stumbled this one!!! Super cute!
Posted by: Alison@howdoesshe | Mar 06, 2010 at 03:15 PM
Beautifully and apparently tasty. Thank you.
Posted by: EdaBy | Mar 08, 2010 at 12:02 PM
Super cute. It will be posted tomorrow!
Posted by: Alison@howdoesshe | Mar 19, 2010 at 12:01 PM
Just brilliant! This STILL just boggles my mind! A. How did you come up with that idea? B. Are you an engineer?
Even with the instructions, I know I couldn't do it.
Posted by: buy viagra | Apr 13, 2010 at 10:55 AM
Do you have a suggestion for substitution for the inner cake? I'm allergic to chocolate, so I can't do red velvet. Will it hold up without the cocoa? Is it possible to use white cake and dye it?
Posted by: Nicole | Apr 14, 2010 at 08:31 PM
This is amazing! I cannot wait to try this out.
Posted by: Maria - SavingQueen | Apr 20, 2010 at 08:55 AM
Eyeglass lenses are commonly made from plastic, including CR-39 and polycarbonate. These materials reduce the danger of breakage and weigh less than glass lenses. Some plastics also have more advantageous optical properties than glass, such as better transmission of visible light and greater absorption of ultraviolet light.[1] Some plastics have a greater index of refraction than most types of glass; this is useful in the making of corrective lenses shaped to correct various vision abnormalities such as myopia, allowing thinner lenses for a given prescription.
Posted by: generic viagra | Apr 22, 2010 at 05:26 PM
I prefer the chocolate cake because you can eat it with coffee or milk and the flavor is better than the other one. the ingredients are simple so the preparation is really fast.
Posted by: propecia price | Apr 22, 2010 at 05:57 PM
I prefer the chocolate cake
Posted by: Dropshippers & Wholsalers | Apr 25, 2010 at 02:51 PM
thanks for this idea!!
Posted by: generic propecia | Apr 26, 2010 at 09:42 AM
Your tutorial is really a great idea. But instead of ironing the label to twill tape I just cut them apart and iron them to my sewing project, saves time and sewing and it still looks the same.
Thanks!
Posted by: cialis online | Apr 26, 2010 at 11:53 AM
What a great idea you made! You have such a artistic mind for making this kind of cake. I would really love to bake this up for a coming family get together. I can imagine how would they react as soon as I cut up the cake and they see the heart inside! This would really go well with a hot cup of coffee made from one of my filter coffee machines Kudos!
Posted by: Michael Cavinta | Apr 27, 2010 at 04:37 AM
I'm speechless. And now I'm wishing I had a bit more time to plan a V-day feast. Cuz I'd totally tackle this cake.
Posted by: Edegra | May 02, 2010 at 01:21 AM
Really It's Awesome.... :-) I like it very much!
What a color combination.... Fantastic...
Posted by: generic viagra online | May 07, 2010 at 12:15 AM
Just stumbled upon this - it's fantastic!
Posted by: the country cook | May 09, 2010 at 08:58 AM
I'm bookmarking this - what a fantastic idea. Great tutorial!!!
:)
ButterYum
Posted by: ButterYum | May 11, 2010 at 12:39 AM
I bought an Amstron replacement battery for my Dell Inspiron 5150 and it takes three days to charge. Is this typical of new laptop batteries? Do off-brand batteries not work well with Dells? What should I do?
Posted by: generic viagra | May 17, 2010 at 01:06 PM
Hey I just want to eat it! Really it's fantastic....
Thanks for sharing it.
Posted by: buy caverta | May 19, 2010 at 06:58 AM
I really like. I cant wait to eat it.........
Posted by: lovegra | May 31, 2010 at 05:02 AM
Such a fabulously fun idea - thanks for sharing!
Posted by: Jolyn @ Nuance Occasions | Jun 10, 2010 at 08:08 PM
I want taste this heart cake.
Posted by: acomplia | Jun 14, 2010 at 12:59 PM
This cake is the cutest thing I've seen in quite some time. thanks for the tutorial
Posted by: ambien online pharmacy | Jun 21, 2010 at 07:24 AM
Thank you so much for this tutorial! Red velvet is my husband's favorite, so he LOVED the heart surprise in the middle when he cut into his birthday cake last week :)
Posted by: Erin | Jun 23, 2010 at 09:22 PM
Health is the best treasure (which) a man can possess. Money can do many things, but it cannot buy happiness. However, so long as man has good health, he can enjoy the pleasures of human life.
Posted by: coach purses | Jun 26, 2010 at 03:01 AM
When you want success as badly as you wanted the air, then you will get it. That is the secret to success.
Posted by: discount coach | Jul 05, 2010 at 10:21 PM
There is currently quite a lot of information around this subject on the net and some are most defintely better than others.
Posted by: Coach outlet | Jul 22, 2010 at 02:05 AM
added pureed raspberries, butter cream frosting (as you instructed) & a touch of red food coloring for the center heart.
Posted by: Supra Shoes | Jul 22, 2010 at 02:08 AM
Such a fabulously fun idea - thanks for sharing!
Posted by: RJ | Aug 11, 2010 at 07:20 AM
Health is the best treasure (which) a man can possess.
Posted by: via | Aug 14, 2010 at 11:24 AM
Wow, this is really cool. Just imagine the attention that you will get when you have those things around with you. Both are really awesome combination if you were to ask me.
Posted by: via | Aug 19, 2010 at 11:44 AM
I don't think you really read your comments on old posts ...ever. That's sad, because making people feel involved in a blog is what helps entice people to keep coming back.
So, I guess this comment is more for people who are looking to make the frosting. This is linked for the buttercream recipe specifically under "recipes" on this sight, so I grabbed the buttercream recipe off of here for a different cake. That was a mistake. Maybe it's because it's so humid here, but the 1/2 cup of milk listed for the buttercream was WAY too much. I couldn't get it to the right consistency at all. I had to use a different recipe that I found in order to be able to finish my cake. When you've spent hours working on a cake, it's a bit frustrating.
Posted by: Catherine | Aug 22, 2010 at 01:54 PM
I do read every comment Catherine... sounds like you were right on in your deduction, the humidity has played a huge factor in baking for me all year. I have modified many recipes these last few months that I have never had to alter before. I would have been happy to share that with you. Also, if you felt that consistency was too runny, adding a bit more sugar can help.
Hope you find a recipe that works the best for you!
Be blessed-
Amanda
Posted by: Amanda Rettke | Aug 22, 2010 at 03:27 PM
Whoops. My sincere apologies. I was completely wrong, then; I'm sorry.
I did end up finding a recipe that worked. I have the spare from it sitting next to a container of this buttercream bound for cupcakes tomorrow. This recipe still tastes delicious, so it'll work for that quite nicely.
Posted by: Catherine | Aug 22, 2010 at 04:47 PM
Wow! I love this... and I can't believe how simple it is! Very awesome, I will be trying this SOON! :)
Posted by: Erin | Sep 07, 2010 at 01:40 PM
HI Amanda,
I'm just starting out decorating cakes this year. And just very recent started selling my cakes. But I must confess I use.... (it hurts to say it) boxed cake. I know, I know it's horrible. But just recently a friend asked me if I wanted her to get the word out on my cakes. Even though I tell my very few customers it's boxed I don't feel right calling it my own. So I'm taking the plunged to try a bake from scratch! I feel that using your recipes I could try my very best. I have the decorating down, but now it's time for the baking. Wish me luck!
Is there any advice you could give me? Check out my blog @ http://imaginationcakes.blogspot.com
Again a BIG thank you,
Jennie
Posted by: Jennie | Sep 13, 2010 at 01:54 PM
This is the most coolest and lovely recipe I ever saw. You're really incredible and one of a kind!
Posted by: Healthy Foods Blog | Sep 13, 2010 at 11:24 PM
Hello, thank you for such a wonderful post. Written very informative. I have read with great pleasure. Good luck!
Posted by: viagra cheap online | Sep 18, 2010 at 05:13 PM
My boyfriend did this and it came out looking pretty great. I didn't know he could cook!
Posted by: Amelianna | Sep 25, 2010 at 03:44 PM
Oooh I love you so!
I'd seen a photograph of the finished cake in a tumbleblog
and was crazy trying to figure out how to make that lovelyness myself.
I want to bake it for my brother's birthday to show him all of my love. :)
Seriously, thanks a lot.
Flora.
Posted by: Flora. | Nov 18, 2010 at 10:02 PM
Spreading the LOVE ;)
Posted by: Account Deleted | Nov 25, 2010 at 06:35 PM