So here you go folks. I tackled the heart cake. I wouldn’t say it was a full success, but not too shabby if I do say so myself.
Here is the breakdown of how I got here:
Okay, I did not make my cake from scratch even though I AM BAKER gave the recipes on her blog. As I said in my Friday post, this was a weekend project not a month long project. I just wanted to challenge myself to see if I could construct the cake. Although, I have gotten many compliments on the taste of the cake. Oh… and I used strawberry cake not red velvet. It’s just my personal preference.
I decided to buy enough cake mixes and icing to make 2 cakes. I figured at least one had to come out halfway decent.
At this point, I hadn’t really run into any problems. The directions I AM BAKER gave were very good. My only worry was flipping the top of the heart onto the bottom part.
After the heart innards (strawberry cake) were added, I put the cakes in the freezer as directed for a few hours. The freezer stiffened it up enough that my fear of all the heart innards falling out was gone.
I did a pretty sloppy job icing the first cake but it was my first time to wield an 8″ icing spatula (which I got from The Everyday Gourmet, thanks!). There you have it. Now all the scary parts except for cutting it were over.
Practicing some piping moves which was all new to me as well.
Ta dah!! It’s a geometric heart but hey, it was made with love and lots of determination. I suppose the minimalist in me decided to leave the other cake plain.
So, if I can do it, you can do it. Good luck folks and let me know how your cake turns out.
Here are some of my favorite cooking resources:
2. I AM BAKER
5. Food 52