I have a special surprise for you today!
Hello!! It’s Amanda from i am baker and wow, I just can’t believe Marian is letting me crash here today! Marian is one of the most talented, creative and innovative cookie designers I know. Her works often leaves me gasping out loud… and that is no easy feat in this day and age!
Thank you Marian, for all you do. And thanks for letting me hang out here for a bit! It’s a dream come true!!!
How to Make a Heart Cake – Summarized Version
Start out by making four eight inch pans of white cake. (If you want the actual recipe, just click here)
Make one 9×13 (you can do whatever shape and size you want) pan of red velvet cake. (recipe here)
Break the red velvet cake apart with a fork, combine with one cup of frosting and mix well. Level each white cake and frost the halves together.
Freeze the white cakes for a few hours, then make a circle on each surface using toothpicks tied together with twine.
Following the circle guideline, carve out a V-shape in one of the cakes (Bottom cake, pictured above).
Using a knife, carve out the top half of your cake with a little island in the center (Top cake, pictured above).
Fill each center with red-velvet cake crumbs, let cakes set in the freezer and place the half hollowed out with an ‘island’ in the middle on top of half hollowed out as a V-shape.
Cover your cake with icing, decorate and serve!
You can find the recipes and the full-how to at Amanda’s blog. She shows you more pics, provides detalied explanations and will make you smile while you’re reading them.
Thank you Amanda, for guest posting here!
Happy (early) Valentine’s Day to all of you!