Surrounded by Love Heart Cake

What could make a heart-shaped, chocolate buttercream-iced cake even sweeter? Decorate this Valentine's cake with rosebuds in five shades of red. Use the Wilton Heart Pan to bake the cake.

AmountCake serves 8.

Ingredients & Tools
Instructions

Ingredients

Meringue Powder
Royal Icing
Christmas Red Icing Color
6 cups of batter needed Favorite Cake Mix or Recipe
Chocolate Buttercream Frosting

Tools
food-safe scissors
12 in. Disposable Decorating Bags
Petal Cake Decorating Tip 104
Double Roll Parchment Paper
Tape
Cake Boards
Decorator Preferred Heart Cake Pan, 6 x 2-Inch
Cake Leveler, Small, 10-Inch
Decorator Preferred 11 Inch Straight Spatula
Decorator Preferred 9inch Angled Spatula

Instructions

Click to mark complete

Make rosebuds 1 day in advance. Prepare royal icing following recipe directions. Tint five different shades of red. Use tip 104, cut disposable decorating bags and tinted icing, pipe rosebuds: three lightest red, 10 light red, 15 medium red, 20 dark red and 24 darkest red. Let dry overnight on parchment paper-covered cake board.
Make cake. Prepare batter following recipe directions Bake and cool cake. Prepare chocolate buttercream following recipe directions. Torte, stack and fill for a 3-layer, 6 in. high cake.
Decorate cake. Use spatula and chocolate icing to ice cake smooth. Add five rows of rosebuds on top of cake, starting on the outer edge of the cake with darkest red and working inward to the lightest red.