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Vintage Valentine's Cake

Recipe

Serves: 6 | Prep time: 60 minutes | Cooking time: None

British | Dessert  

Ingredients

  • 2 Specially Selected Cakes
  • 200g Butter, room temperature
  • 400g Icing Sugar
  • 2 tsp Milk
  • 10-12 drops of Pink Food Colouring
  • 3 drops of Red Food Colouring

You will need a piping bag and some nozzles.

Method

  1. Remove the cakes from their packaging and take off the chocolate decorations, then carefully scrape off the buttercream and keep to use later. Level the cakes by slicing a thin layer of cake off the top to make them flat.
  2. Place one of the cakes on your serving plate and top with some of the reserved chocolate buttercream, then place the second cake on top.
  3. Mark a cross on the top of the cake, then remove the bottom two rounded edges (between the score marks).
  4. Spread some of the chocolate buttercream on the removed rounded pieces, then place at the top of the cake to create a heart shape. Cut a small triangle at the top to enhance the heart shape, then spread any remaining chocolate buttercream over the cake as a crumb coat. Leave the cake to set in the fridge.
  5. Place the softened buttercream into a bowl or mixer and beat for a couple of minutes until light and fluffy
  6. Gradually add the icing sugar until fully incorporated, then slowly add the milk and mix until pale and fluffy. Reserve two tablespoons to use for piping.
  7. Take the rest of the buttercream and add pink food colouring, mixing well.
  8. Place 1/6 of the buttercream in a bowl and add some red food colouring so you have a darker colour to pipe with.
  9. Use a pallet knife to create a smooth layer of pink buttercream over the cake.
  10. Place the remaining buttercreams in piping bags with nozzles of your choice to create an ornately decorated cake. Take a narrow-tipped piping nozzle and write your desired message