I Am Baker

Heart Cake {Surprise Inside Cake!}

(FOR A TUTORIAL CLICK HERE)

I’m so excited to share another creation I have been working on for Valentines Day. We had cookies for breakfast (why not?) and now here is my we-can-make-it-to-lunch-without-eating-it-if-we-really-really-try cake.

Introducing my Surprise Inside Heart Cake.

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Pretty boring huh?

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This is white vanilla frosting covered white cake with red velvet cake crumbled on top.

I loved the contrast in color and textures here.

Now.

You know I cant make a cake without a surprise inside.

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Did ya guess? Of course you did. I have very smart readers.

Plus, its like in the title and stuff.

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I gotta be honest. This was not easy. This is my second attempt at my Heart Cake.

It involves a lot of carving and vision and attention to detail, and well, I have been seriously lacking in those lately.

But I have lots of tips and tricks for next time, so I may even attempt a tutorial if warranted!

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RECIPE TIME!

For the red velvet cake I messed around with a recipe from Magnolia Bakery.

Magnolia Bakery Red Velvet Cake

Ingredients

  • *This is how I modified this recipe: I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.
  • 3 1/3 cups cake flour (not self-rising)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda
  • .

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
  3. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time,beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
  7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  8. Divide the batter among the prepared pans.
  9. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
  10. When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
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***

And I am loving Magnolia’s Vanilla Buttercream frosting… it might have even replaced Wiltons as my favorite!

*My only modification to the recipe is I like to add a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

  • 1 cup (2 sticks) unsalted butter, softened

  • 6 to 8 cups confectioners’ sugar

  • 1/2 cup milk

  • 2 teaspoons vanilla extract

Place
the butter in a large mixing bowl. Add 4 cups of the sugar and then the
milk and vanilla. On the medium speed of an electric mixer, beat until
smooth and creamy, about 3-5 minutes. Gradually add the remaining
sugar, 1 cup at a time, beating well after each addition (about 2
minutes), until the icing is thick enough to be of good spreading
consistency. You may not need to add all of the sugar. If desired, add
a few drops of food coloring and mix thoroughly. (Use and store the
icing at room temperature because icing will set if chilled.) Icing can
be stored in an airtight container for up to 3 days.

***

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Would you like a little piece of my heart? :)

And since this was my second attempt that the Heart Cake (in two days!), I did not make the white cake from scratch. I used white cake from a box and followed the directions for the WHITE cake. No egg yolks allowed. :)

But, believe it or not, I have actually found a white cake recipe I really like and will be sharing that soon!

Comments

  1. Anonymous says

    Im not going to say what everyone else has already said, but I do want to comment on your knowledge of the topic. You’re truly well-informed.

  2. requin says

    Gorgeous! I’d love to try some of these surprise-inside cakes, but I don’t know if I have the patience. My son has declared that he’d like the faith cake for his birthday next month–don’t know if that’s gonna.

  3. Chris says

    wow all those garments are so amazing and fabulous I don’t come to your blog as often as I would like, but whenever I do I see some really amazing things keep up the good work! =)

  4. says

    Very nice, but can you do something a with a groundhog? My daughter’s “special day” falls on Groundhog Day this year, and it’d be great to bring in treats with an appropriate theme. ;-)

  5. says

    Came here through Sweetopia :) Making this cake for my boyfriend’s coworkers tomorrow so he can bring something in on Monday. I’m cheating by using box mixes, but I still think they will get a kick out of it. Thanks for the tut!

  6. says

    Hi Heart Cake. I am so fun-filled with your site here. My eyes are glistening upon visiting here. Your post is awesome! Plus there is a tutorial. I enjoyed learning Thanks so much.

  7. francesca says

    Hello, I am an Italian girl happened to be on this site and I am fascinated by your
    creations ….. I try to make this cake with a hidden heart for my birthday
    daughter, but I struggle to understand the dose …. you could help me understand better?
    I tried a table that converts I doses with the Italian American, but I do not find to be
    Nowhere is this example: 31 / 3
    aspect News
    by Francesca from Rome

  8. says

    Heart Cake | i am baker I was recommended this blog by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my difficulty. You are amazing! Thanks! your article about Heart Cake | i am bakerBest Regards Lisa

  9. PseudoShea says

    Hello! I have a red velvet cake in the oven right now, and I noticed that you said to let it cool for an hour in the pan once you take it out of the oven. I was wondering if there was any specific reason to do this since most advice I’ve seen recommends not leaving the cake in the pan for more than 10 minutes.

  10. Nitza says

    I did this recipe but I made cupcakes and they came out yummy!!! I was wondering if the addition of the almond extract that you used is to replace the vanilla or you used them both together? Thank you!

  11. Ms.Princess White says

    I can not bake at all BUT I am surely going to try and bake this. It looks so G O O D!!!!.

  12. Taraneh says

    Hi! i recently came across your blog and just love it! I have a question i was wondering i could ask you? In using coloring, is it better to use gel colors or liquid ones? I am planning on making a red velvet cake and the recipe calls for 5 tbsps of coloring, but i am hesitant to use the liquid because of the coloring taste. I just would not know how much gel to use in place of it.

  13. rachel says

    i was just wondering what white cake recipe you used I want to try this but want it to come out right!! thanks!!!

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