Heart Shaped Cake

Valentine's Day is around the corner and I received a request for a cake for this occasion.  I decided to decorate it into the shape of a heart.  The flavour -- red velvet.

First I baked two 8" rounds

I  folded an 8"x11" sheet of paper in half and drew out half a heart. 

I centered it in the middle of the cake and carved around it. 

 I then flipped the paper to the other side and carved again.  Do this to the second cake.

And there we go.

I layer the cake and the process begins

The crumb coat

Ahhh.... A smooth finish

And we're done!

Happy Valentine's Barbie and Sheldon!

I Heart Cake

Valentine's Day is just around the corner, so I decorated what I call the I Heart You Cake.

This is a vanilla two layered cake, covered with fondant.  I decorated the fondant by piping red buttercream icing.

It's so simple and oh so pretty.  I absolutely Heart it!

Decadent Cake Truffles

Wow! I think I made over a 100! Chocolate cake mixed with icing, and topped with chocolate.

This past weekend, all I could think about was Cake Balls. I was inspired by the Cake-o-logy Blog. I found an easy recipe online, and came up with these:

They were a hit at work. They were fun to make, but the process is pretty tedious. I must have individually rolled them for about 2 hours and I added valentine candy on top. They were melt in your mouth delicious. I am going to retitle them Cake Truffles.

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared vanilla frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions

1.Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble after cooled into a large bowl, and stir in the frosting until well blended.

2.Place in fridge to cool for about two hours.

3.Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

4.Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Refrigerate.