Human Heart Cake

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1 x recipe Blood Red Velvet Cake
1 recipe of Chocolate Ganache
Italian Meringue Buttercream
Icing Sugar
Simple Syrup
1 ½ lbs White Fondant
¼ cup Seedless Raspberry Jam
2 oz Red Fondant
2 oz Blue Fondant
Vegetable Shortening
Wilton Ivory Icing Colors
Wilton Burgundy Icing Colors
2 x Wilton Red No Taste

Item Name:	Availability:
2 x 8" Diameter Stainless Steel Bowls, greased and lined with parchment paper
Small Offset Spatula	Add to Cart -
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
Paring Knife
Clay Extruder	Add to Cart -
Rolling Pin
Wooden Spoon
Sculpting Tool
Paint Brush
Spoon

Prepare Cakes

Prepare your Deep Red Velvet batter. Divide it evenly between two stainless steel bowls. Bake at 350 for 1 hour and 10 minutes. Always test your cakes with the toothpick method. Let cool completely in pans.

Prepare Buttercream

Prepare your Italian Meringue Buttercream and Simple Syrup. Set aside.

Level Cakes

Level each bowl cake, cutting off all the way around while still in their bowls.

Stack and Carve Cakes

Stack the two cakes on top of each other, with the flat tops meeting in the middle. It will look like a not so perfect ball. Begin to carve the shape of a human heart Carve the base of the heart first by trimming the sides. Then carve out the indentations.

Prepare Ganache

Prepare your chocolate ganache. Add in a teaspoon of your Wilton Burgundy, mix together. Let the ganache set at room temperature overnight or at least for 6 hours so that it is thick enough to spread.

Fill Cakes

Soak both halves of your heart cake with simple syrup. Fill the inside of your cake with the burgundy chocolate ganache.

Crumb Coat and Chill!

Crumb coat the entire cake with Italian meringue buttercream and chill for 20 minutes. Ice the cake again, chilling for 20 minutes.

Prepare Fondant

Knead shortening into the red and blue fondant to make it soft. Roll your red fondant into a tub, thin enough to fit in the clay extruder. Use the round faceplate on the clay extruder, and begin making long tubes of red fondant.

Prepare Fondant Veins

Cut pieces of the long red fondant tube and add your veins to the top of your heart cake. Press the veins down slightly to help them stick to your buttercream. Repeat this process with the blue fondant.

Cover Cake

Knead the Wilton ivory and burgundy into white fondant. Roll out 1lb as thinly as possible. Drape it over your heart cake and smooth it onto the cake with your palms and fingertips.

Sculpt Heart Valves

Sculpt the opening of the valves by pinching all around the top of your tubes of fondant with your fingertip. Add all of the valves to your heart.

Blend Fondant

To make the extra parts and valves appear as if they are seamlessly stemming from the heart, use a wet brush to blend the fondant together.

Add More Veins

Soften a bit of the pink flesh fondant and fill your clay extruder. Place the 1/8 circle faceplate onto the extruder and push out long thin tubes of fondant. Add the veins, using a little water as your glue.

Prepare Blood

Mix the two containers of red food colouring together with the raspberry jam. Add a few tablespoons of water, and paint onto the heart.

Add Leftover Ganache

Melt your leftover burgundy chocolate ganache in the microwave and spoon it into the valve openings.