Instructions
Bake your favorite cake and cool.
Find or design a heart template that is slightly smaller than your cake. Print the heart template. Trace the heart shape onto the parchment paper. Carefully cut out the heart shape following the traced lines.
Place the heart template on top of each cake layer. Use a serrated knife to cut along the heart template, creating heart-shaped cake layers. Repeat this step for the other cake layer.
Prepare four piping bags and a variety of piping tips (#21, #852, #805, #866).
Prepare Buttercream Icing by mixing well. Fill the first piping bag with white buttercream using an open star tip #21.
Use one bowl to mix all your frostings starting with creating light pink, dark pink and red. Place some white buttercream in a bowl. Create a light pink frosting using Americolor deep pink food gel. Add color gradually until the desired shade is achieved. Place in prepared piping bag using a closed star tip #852. Repeat process to create a dark pink buttercream with tip #805 and a red buttercream with tip #866.
Cake Assembly and Decoration:
Place a small amount of frosting on the cake board and attach the first heart-shaped cake layer. With each buttercream color, pipe dollops randomly around the edge of the first cake layer. Fill in the remaining space with white buttercream.
Add a few large stars on top of the white frosting for elevation. Gently press the second heart-shaped cake layer on top to adhere.
Pipe rosettes and dollops randomly over the entire surface of the cake. Start with the largest piped rosette and fill in with smaller piped dots. Before the buttercream crusts over, add a Valentine sprinkle mix to enhance the festive look.
Finish the cake by spraying a white jewel dust using a dry dust pump for a sparkling effect.
