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Make a heart shaped cake with or without a heart shaped pan using this technique!
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0:00
Make a heart-shaped cake with or without a heart-shaped pan using this technique
0:08
If you don't have a heart-shaped pan you can make a heart using a round pan and a square or
0:12
rectangular pan. Notice that your cake layers don't have to be perfect. You're going to cover
0:18
them with frosting so if parts of your cakes crumble when you take them out of the pans it's
0:22
fine. I've used my six inch perfect chocolate cake batter to make a 9 by 13 inch sheet cake
0:28
and I'm cutting it into six squares to make six heart-shaped cakes of one layer each. I like to
0:34
chill my cake layers before assembling and frosting the cake so I put my layers in large ziploc bags
0:39
in the freezer for 15 to 30 minutes. You can do this before or after cutting the cakes and it
0:45
makes them firmer and less crumbly and easier to handle. You'll also need one round cake for each
0:50
heart-shaped cake which should be the same width and height as the square cake. Cut this in half
0:56
and these will make the two bulges on the top of the heart. You can use any filling and frosting
1:02
for this. I'm using my 4 Minute Buttercream. To assemble the cake, pipe three dots of frosting
1:08
onto a cake board and then press the square cake into one dot. Spread or pipe frosting along the
1:14
cut side of the two semi-circles and then press those into the other two dots on the cake board
1:19
pushing them against the square cake to attach them. Voila! A heart! Now cover the cake with a
1:26
thin layer of frosting which is called a crumb coat because it's going to trap all of the crumbs
1:30
that come off the cake. This layer of frosting prevents crumbs getting into your final layer of
1:36
frosting. Don't worry about making it super neat because it's going to be covered up with more
1:41
frosting soon but make sure it completely covers the top and sides of the cake, right down to the
1:47
cake board, so that there's no exposed cake which means no exposed crumbs because those would get
1:52
into the final layer of frosting. Put the cake in the freezer for 15 minutes or the fridge for 30
1:58
minutes to set this crumb coat and meanwhile tint the frosting for your final layer if you haven't
2:03
already done that. You can use the same colour of frosting for the crumb coat and final coat but if
2:09
you're frosting several cakes at once like I am, it's quicker to do a plain white crumb coat and
2:14
then tint the frosting for each cake after that. For the final layer I like to start with the top
2:19
of the cake, spreading the frosting all over the top and all the way over the edges of the cake so
2:24
that it sticks out and this prevents air gaps later. Spinning your cake on the turntable like
2:29
this while holding your offset spatula at a slight angle will smooth the frosting beautifully. Now
2:35
spread frosting onto the sides, pushing it down to the cake board and up above the top edge of the
2:40
cake, making a wall or a lip around the top edge of the cake and again this will prevent air gaps
2:46
and give you a super sharp angle around that top edge. Scrape around the cake with a cake comb
2:53
starting at either the tip of the heart or the indent between the two bulges and spinning the
2:58
cake to smooth the frosting. Make sure you push the cake comb right into the indent between the
3:03
bulges to really define that part of the heart shape. If there are any air pockets or indents in
3:10
your frosting, spread some more frosting over those areas and scrape again with your cake comb until
3:15
the sides of the cake are nice and smooth. For the top of the cake, push sideways with a clean offset
3:21
spatula to push that lip of frosting over the edge and then lift it off with your offset spatula
3:28
Scrape it into a bowl, wipe your offset spatula clean on a towel or paper towel and repeat all
3:33
the way around the cake. By applying a crumb coat of frosting first and letting that set before
3:39
spreading on this final layer of frosting, you'll notice that there are absolutely no crumbs visible
3:45
in the frosting on any of these heart-shaped cakes. The technique I'm using in this tutorial
3:50
is the same technique I would use for any shape of cake and the key points are to attach each
3:55
section of the cake to the cake board and to each other using frosting as glue, to chill your cake
4:01
layers before frosting them so that they're firmer and less wobbly, to do a crumb coat and let it set
4:07
before applying a final coat of frosting and to spread the frosting on the top of the cake so
4:12
that it goes over the edges and on the sides of the cake so that it goes up above the top edge
4:17
so that you can create a level top on the cake and sharp angles down to the sides
4:24
Shaved cakes only take a few minutes longer to assemble and frost than a regular round cake
4:29
but the result looks so pretty even before adding any decorations! I hope this tutorial has been useful! Ask me any questions in the comments and visit my
4:39
cake school for hundreds of cake decorating techniques and designs and join my club plus for
4:43
access to every master course, mini course and live workshop! The link for my cake school is
4:48
in the top of the screen or go to www.britishgirlbakes.com. Thanks for watching
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