USD

Conversation Hearts Mini Cakes

January 30, 2017

Candy-Coloured Chocolate Cake Hearts with a Sweet Surprise Inside!

Buttercream, Candy, Candy hearts, Candyheart, Chocolate, Collection--novelty-cake-recipes, Conversation heart, Conversation hearts, Fondant, Holidays, Mini cakes, Minicakes, Recipes-export, Secret chamber, Simple syrup, Surprise inside, Sweetheart cakes, Valentines day

Baking the Cake:

2 x 8 lbs Yo’s Ultimate Chocolate Cake

Icing The Cake:

Simple Syrup
Italian Meringue Buttercream
Wilton Lemon Yellow Icing Color
Wilton Golden Yellow Icing Color
Wilton Kelly Green Icing Color
Americolor Electric Green Soft Gel
Chefmaster Sunset Orange Gel Food Colouring
Wilton Pink Icing Color
Americolor Electric Purple Gel Food Colouring
1 lb Conversation Hearts

Covering The Cake:

6 lbs White Fondant
4 oz Red Fondant
Icing Sugar
Clear Piping Gel

Item Name:	Availability:
6 x 7” Round Cake Pans, lined with parchment paper
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
3” Heart Cutter
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Heart Template
6 x Heart Shaped Cake Boards
Fondant Smoother
Paring Knife
Rolling Pin
Small Fondant Rolling Pin	Add to Cart -
Non Stick Board
Alphabet Cutters
Paint Brush
Simple Syrup Squeeze Bottle	Add to Cart -

Dye Fondant

Separate your white fondant into six equal portions, reserving one portion to remain uncoloured. Using a small conversation heart as a basis of comparison, gently knead the remaining five colours into your pretty pastels. (You'll want to blend the two colours listed above for yellow and green.) Once colour is fully incorporated, roll the fondant into a ball and cover it tightly with plastic wrap. Store in a cool, dry place.

Note: This step should be done the day before to save time.

Bake Cakes

Prepare your Ultimate Chocolate Cake batter and divide evenly between your prepared 7” cake pans. (Make sure to pour a bit more batter into each 7-inch cake pan than usual so the cake rises tall, but doesn’t overflow.) Bake at 350 degrees for about 1 hour and 10 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Once complete, divide out ½ cup of buttercream into 6 separate mixing bowls. Keep the remaining buttercream in the original bowl. If you have a StayBowlizer, this is a great place to use one to keep your bowl in place while you mix!

Add A Pop of Colour

Colour each ½ cup of Italian Meringue Buttercream in the same 5 conversation heart colours using the same formula as you did with the fondant (yellow, green, peach, pink & purple). Keep the rest of the buttercream uncoloured.

Prepare Simple Syrup

Prepare your simple syrup and set aside at room temperature.

Level Cakes

Once your cakes are completely cool, remove them from their pans and level with a ruler and serrated knife.

Split Into Two

Cut a ‘lid’ on each cake about 1 inch from the top and leave in place. Do not separate into two cakes at this point.

Shape Your Heart

Using your serrated knife, cut each cake into the shape of a heart. You can either do this freehand or with the help of an online template.

Make Some Room

Remove each heart-shaped lid from the top and set aside. Use your 3” heart cutter to cut out the centre of the thicker, bottom layer of each heart cake.

Shower With Love (and Syrup!)

Shower all of your cake layers with simple syrup, including the top lids. Allow the simple syrup to soak in completely before moving on to the next step.

Ice The Middle

Ice each cake in the appropriate colour using your small offset spatula. Make sure to take away any excess buttercream within and around the heart-shaped hole and get as smooth as you can.

Fill Your Hearts

Fill the heart-shaped hole with conversation hearts.

Mark Your Colours

Mark your coloured heart cakes on a cake board so you can remember which colour icing is filled inside each cake! This is especially important once all of your cakes are iced with the rest of the plain Italian Meringue buttercream.

Crumb Coat & Chill

Put the lids on top of each cake. Crumb coat all six cakes with Italian Meringue buttercream using your small icing spatula & chill in the fridge for about 20 minutes.

Ice & Chill

Remove cakes from the fridge and ice again, making sure that the buttercream is completely level and even on all sides. Chill for another 20 minutes. Once the buttercream is chilled and firm, smooth out any ridges and set aside.

Cover Your Hearts

Roll out each of the six colours of fondant to be about ⅛ of an inch thin and cover each heart using a fondant smoother to get the fondant flush to the cake. Bring the smoother over the top edges of the heart, smoothing out the crease in the middle first and then moving down to the bottom.

Make Some Words

Prepare the lettering that goes on each heart by rolling out some thin red fondant. Cut out each letter you need using the appropriate alphabet cutters and set aside.

Making Love Letters

Use a ruler to measure the length of each word so that you can properly centre it out on each heart. Begin placing each fondant letter onto your hearts with the help of a brush and some clear piping gel. These cakes are so much fun to customize, so design your sweet hearts for your sweetheart!

Congratulations!

Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday

January,February,March,April,May,June,July,August,September,October,November,December

Not enough items available. Only [max] left.

Add to WishlistBrowse WishlistRemove Wishlist

Shop

Filter

0Cart