Delicious and pretty, make this heart shaped red velvet cake for any occasion. I made mine for my parents' ruby anniversary.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Stainless Steel Heart Baking Tin*
  • Serrated Knife
  • Palette Knife
  • (Disposable) Piping Bag(s)
  • Cake Board (Ø20 cm)
  • Star Piping Tip

*Mine is from Lares and the broadest part is 18,5 centimetres, from the top center to bottom center of the heart is 15 centimetres and the height is 6 centimetres.

Method

Method

  1. Cut the cake board into the right shape. NOTE: trace the shape of the baking tin onto the paper and then cut out the shape.
  2. Level the red velvet cakes and cut out the heart shapes using the stainless steel heart baking tin.
  3. Brush the cakes with some simple syrup.
  4. Prepare the cream cheese buttercream and put into a (disposable) piping bag.
  5. Pipe some buttercream onto the cake board and place on one of the cakes.
  6. Add a layer of buttercream, then a layer of cake, then another layer of buttercream and then the final cake on top.
  7. Place in the refrigerator for one hour to firm up a bit.
  8. Remove the excess buttercream with a palette knife.
  9. Prepare the white chocolate ganache and add white food colouring to it, if you'd like.
  10. Let the chocolate ganache cool a little before putting it into a (disposable) piping bag.
  11. Pipe on the chocolate ganache.
  12. Pipe on the remaining buttercream, using a star tip.
  13. Crumble on some red velvet crumbs.
  14. Optional: Add any edible decorations you'd like.

 

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