Description
Bring vintage elegance to your kitchen with this heart-shaped coquette cake. By using simple carving techniques and classic pink buttercream ruffles, you can create a professional-looking dessert that celebrates the joy of delicate, boutique-style baking.
Ingredients
- 2 8-inch round vanilla cakes, cooled and leveled
- 9 cups vanilla buttercream
- Deep Pink food color gel
- Fuchsia food color gel
- 10×10 inch cardboard template or cake drum
Instructions
- Draw a large heart on 10×10 inch cardboard and cut it out with an X-acto knife to use as a template.
- Place the template over your cake layers and carve them into heart shapes using a sharp serrated knife.
- Stack the layers with buttercream on a cake drum, apply a thin crumb coat, and chill for 20 minutes.
- Apply a smooth final layer of pink-tinted buttercream over the entire cake using an angled spatula.
- Use Wilton tips 102, 4B, and 32 to pipe intricate ruffles and borders around the top and bottom of the cake.
- Finish by piping small bows or messages using Wilton tip 3 for a personalized touch.
Notes
For the best results when carving, use a cold cake directly from the refrigerator to minimize crumbs and ensure clean edges. If you find your hands are warming the buttercream too much while piping ruffles, use two piping bags and rotate them from the fridge to keep the frosting firm.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking and Decorating
- Cuisine: American