Print

Vintage Heart Cake

Overhead view of a pink heart shaped cake with vintage buttercream embellishments.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale
  • 3 layers of 6" cherry chip cake
  • 4 cups buttercream frosting
  • Optional: Food coloring, maraschino cherries and sprinkles

Instructions

How to make a heart shaped cake:

  1. Level, fill and stack your chilled cake layers with a buttercream frosting of your choice.
  2. Spread a thin layer of frosting over the top and sides of the cake.
  3. Using a serrated knife, mark the top of the cake with two lines to divide it into four even parts.
  4. Cut from the end of the line on the right side of the cake to the end of the line at the bottom.
  5. Repeat on the other side to create a point.
  6. Take the two pieces that were just cut off and press them flat against the top of the cake, molding to fit the curve.
  7. Apply frosting to the ends of the new pieces to seal them against the cake.
  8. Apply a thin layer of frosting to the exposed sides on the bottom.
  9. Place the cake in the refrigerator to chill until the frosting forms a crust (about 10 minutes).

How to create this vintage frosting design:

  1. Using the Ateco 844, pipe a shell border around the top and bottom edge of the sides of the cake.
  2. With that same tip, pipe a spiral border around the top edge of the cake.
  3. Using the Wilton 5, pipe the garlands along the side of the cake.
  4. To make them symmetrical, measure each side of your cake and divide that into equal parts.
  5. Once you have those measurements, mark the top of each section using a toothpick.
  6. Starting at one of the dots, pipe the garlands, letting the the frosting hang and droop into place before attaching it to the next dot.
  7. Use the Wilton 27 to pipe a shell border along the bottom of the cake, inside the shell border on top of the cake and to create small embellishments along the sides.
  8. Garnish with maraschino cherries and sprinkles.

Notes

    • Chill your cake: A cool cake is easier to cut and handle, so chilling your cake for a short while before frosting it will make the whole process a lot easier.
    • Frosting needed: The amount of frosting you'll need for this cake will depend on the size and number of layers. You can find general guidelines on my post about estimating frosting by cake size.
    • Air bubble-free frosting: If your frosting has a lot of air bubbles in it, beat it on the lowest speed for 3-5 minutes.
    • Crumb coating: Crumb coating means spreading a thin layer of frosting over the sides and top of the cake and then chilling it. This locks in all of the crumbs so they don’t get into the outer layers of frosting. This is a particularly important step if you’re working with a dark cake and a light frosting.
    • Storing a cut cake: Once your cake is cut, you’ll want to protect the exposed part. The easiest way to do this is to place a piece of plastic wrap directly onto the exposed cake.

Find it online: https://thesimple-sweetlife.com/heart-cake/