Valentine’s Day Heart Cake

This year’s Valentine cake is all about hearts. To celebrate the upcoming holiday, I enlisted the help of my two sweethearts to decorate this year’s Valentine’s Day cake. 

Valentine Heart Cake - Balancing Bites

I made an 8 inch chocolate cake with peanut butter buttercream filling and frosted it with a vanilla buttercream. The peanut butter filling wasn’t too sweet, which balanced well with the sweet vanilla buttercream.


Valentine Heart Cake - Balancing Bites

 Valentine Heart Cake - Balancing Bites


After I filled the cake, I added a crumb coat and smoothed it with a Viva paper towel.


Valentine Heart Cake - Balancing Bites


I used a 2D tip to create the texture on the top and side of the cake. I liked the results on the top, but not so much on the sides.


Valentine Heart Cake - Balancing Bites


Valentine Heart Cake - Balancing Bites


The texture on the side looked cluttered, so I smoothed the crusted buttercream using the hot spatula method. The hot spatula method is an effective way to get your buttercream or ganache cakes smooth. 

To use this method dip a metal spatula into a glass of hot water, wipe the water off the spatula with a towel and glide the hot spatula over the buttercream. It might take some practice, but the end result looks great. 

I had to use a Viva paper towel to smooth a few spots after I used the hot spatula method because my ridges were deep and I was trying not to ruin the shell border.


Valentine Heart Cake - Balancing Bites


My 4 year old twins helped me make the white chocolate hearts. I melted white chocolate chips in the microwave for 30 seconds at a time. Once the chocolate had melted and was tinted, we piped the warm chocolate onto a a sheet of parchment paper then put the parchment paper in the freezer for a few minutes to harden the chocolate. I’m certain my kids ate more chocolate hearts than they piped.

 Valentine Heart Cake - Balancing Bites


Thanks for stopping by. Have a great week and a happy Valentine’s Day.

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