Ingredients
Four, 4-inch or 8-inch cake rounds (whatever color you prefer)
One, 9x13 cake (whatever color you prefer for the inside heart of the cake)
6 cups of buttercream icing
1. Crumble the 9x13 cake and mix in 1 cup of frosting.
2. Level each of the cake rounds with a long knife or cake level
3. Spread 1/2 to 1 cup of frosting on two layers and put the remaining two layers on top of each stack.
4. In the center of both cake stacks, trace a smaller circle for a guide of where to cut.
5. Carve out a V-shape in the first cake stack.
6. Carve out a small, pointy island in the second cake stack. (Use
a spoon to help carve out a more rounded edge for the tops of
the hearts.)
7. Fill the two cake stacks with the crumbled mixture of cake and frosting.
8. Put the cake stacks in the freezer for 15 minutes.
9. Frost the top edge of the V-shaped cake stack to act as “glue” to hold the two stacks together.
10. Flip the top cake stack over (it’s the one with the small, pointy island carved inside) and place it on top of the other one.
11. Apply a crumb coat of frosting over the whole cake.
12. Put the cake in the fridge for at least an hour to firm.
13. Remove the cake from the fridge and frost & decorate with remaining icing as you wish.
14. When serving, cut into the cake and remove at least 1/3 of it to see the heart that’s formed inside!
* Disclaimer: The original tutorial for this cake comes from the blog I AM BAKER. Her instructions and photos are probably way more helpful than mine. You can find her tutorial here. This cake is not easy to make. It took me several attempts to get a good heart shape inside. If you'd like a fool-proof way of making one, I suggest you purchase this pan from Wilton. I didn't even know such a thing existed until AFTER I'd struggled through this one.
Four, 4-inch or 8-inch cake rounds (whatever color you prefer)
One, 9x13 cake (whatever color you prefer for the inside heart of the cake)
6 cups of buttercream icing
1. Crumble the 9x13 cake and mix in 1 cup of frosting.
2. Level each of the cake rounds with a long knife or cake level
3. Spread 1/2 to 1 cup of frosting on two layers and put the remaining two layers on top of each stack.
4. In the center of both cake stacks, trace a smaller circle for a guide of where to cut.
5. Carve out a V-shape in the first cake stack.
6. Carve out a small, pointy island in the second cake stack. (Use
a spoon to help carve out a more rounded edge for the tops of
the hearts.)
7. Fill the two cake stacks with the crumbled mixture of cake and frosting.
8. Put the cake stacks in the freezer for 15 minutes.
9. Frost the top edge of the V-shaped cake stack to act as “glue” to hold the two stacks together.
10. Flip the top cake stack over (it’s the one with the small, pointy island carved inside) and place it on top of the other one.
11. Apply a crumb coat of frosting over the whole cake.
12. Put the cake in the fridge for at least an hour to firm.
13. Remove the cake from the fridge and frost & decorate with remaining icing as you wish.
14. When serving, cut into the cake and remove at least 1/3 of it to see the heart that’s formed inside!
* Disclaimer: The original tutorial for this cake comes from the blog I AM BAKER. Her instructions and photos are probably way more helpful than mine. You can find her tutorial here. This cake is not easy to make. It took me several attempts to get a good heart shape inside. If you'd like a fool-proof way of making one, I suggest you purchase this pan from Wilton. I didn't even know such a thing existed until AFTER I'd struggled through this one.
