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Make Heart Fluted Chocolate Pound CakePreheat oven to 325°F. Prepare heart fluted tube pan with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well in between each. Add chocolate and 1/2 teaspoon vanilla; mix well. Combine flour and salt; stir baking soda into sour cream. Alternately add sour cream and flour to butter mixture, beating until just combined. Pour batter into prepared pan.
Bake 40-45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid 15 minutes; remove from pan and cool completely.
Make and tint buttercream icing. Prepare buttercream icing and divide into three 1/4 cup portions. Tint portions light pink, dark pink and green (combine Kelly Green with a little Sky Blue for green shown). Set icing aside.
Make glaze. Combine confectioners’ sugar, milk and 1/2 teaspoon vanilla extract. Stir until smooth and pour over top of cake.
Decorate cake. Top cake with raspberries and flowers, support with dots of light pink icing. Pipe tip 16 and 18 stars in light pink, dark pink and green icings on cake top. Add sprinkles. Let dry 1 hour.