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Learn how to make an easy heart shaped cake!
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Heart shaped cake ingredients & equipment:
• 8" square cake
• 8" round cake
• white buttercream
• 2 pounds fresh strawberries
• Wilton tip 104 and 1M
Procedure:
For this cake, you will need to make 2 cakes ahead of time. One a square and one a round cake. For the tutorial I used 8" pans, but you can use any sized pans as long as they are the same size (e.g. 9" round with 9" square). Bake for required time as recipes calls for and allow to cool completely.
Place the square cake in the lower corner of a square cake board or plate. Cut the round cake into two equal pieces and place one half on the side of the square cake and the other half on the adjacent side to make a heart shape.
Cover the cake with buttercream and smooth out any spots that might need to be filled. Allow the buttercream to harden by placing it in the freezer for about 15 minutes.
To ice the cake sides, take a piping bag fitted with a Wilton 104 tip and place the wide part of the tip against the side of the cake. Keep the bag vertical, and use a zigzag motion about an inch wide and travel up the side of the cake. Repeat this step all around the cake until all of the sides are covered in "ribbons". Switching to a piping bag with a 1M tip, pipe rosettes using a circular motion around the border of the cake, where the ribbons come up to the top. A rosette can be piped by starting in the middle of it, and swirling around completely in a circle until a rose appears. Pipe a rosette border around the entire cake, leaving the centre empty.
To finish the cake, slice the stems off of the strawberries and wash and dry them. Starting at the bottom tip of the empty heart space in the centre, place a strawberry, with the cut large part facing down on the cake. Arrange the strawberries to cover the entire centre of the cake, making a large, red, heart shape from the strawberries.
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