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.
What you'll need
- 1 Batch of Red Velvet Cake baked into Square Cake Pan (22,5 cm × 22,5 cm × 5 cm)
- 1 Batch of Cream Cheese Buttercream
- Small amount of Simple Syrup
- White Chocolate Ganache (50 grams of Whipping Cream : 150 grams of White Chocolate)
- Optional: White Food Colouring
- Optional: Edible Decorations
*Make sure this ingredient is at room temperature.
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.
- 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.
- Level the red velvet cakes and cut out the heart shapes using the stainless steel heart baking tin.
- Brush the cakes with some simple syrup.
- Prepare the cream cheese buttercream and put into a (disposable) piping bag.
- Pipe some buttercream onto the cake board and place on one of the cakes.
- Add a layer of buttercream, then a layer of cake, then another layer of buttercream and then the final cake on top.
- Place in the refrigerator for one hour to firm up a bit.
- Remove the excess buttercream with a palette knife.
- Prepare the white chocolate ganache and add white food colouring to it, if you'd like.
- Let the chocolate ganache cool a little before putting it into a (disposable) piping bag.
- Pipe on the chocolate ganache.
- Pipe on the remaining buttercream, using a star tip.
- Crumble on some red velvet crumbs.
- Optional: Add any edible decorations you'd like.