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Valentine Heart Box Chocolates Cake

This ultra chocolatey cake is the ultimate gift for your valentine!

Give your valentine the SWEETEST gift with a membership!

YoYos you may not know this, but Valentine’s Day is special for more than one reason around HTCI. Not only is it the time of year where we all show our love, but it’s also our anniversary! This year we’re turning a whopping FOUR YEARS old, and this valentine is for all of you!

Starting with 7.5lbs of my Ultimate Chocolate Cake, I’m making this one ultra rich with the help of my Dark Chocolate Ganache! All wrapped up in the perfect fondant details, this heart shaped cake box is getting filled with homemade, surprise-inside chocolate before getting topped with a hand painted lid, giant bow, and love note gift tag!

Come be my Valentine on my YouTube channel here

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Baking The Cake

7.5lbs Yo’s Ultimate Chocolate Cake

Icing The Cake

2 x Yo’s Simple Syrup

2 x Yo’s Dark Chocolate Ganache

Decorating The Cake

2lbs Chocolate Fondant

4lbs Red Fondant

CMC

1lb Red Gumpaste

White Gumpaste

Red Luster Dust

Clear Food Grade Alcohol

Clear Piping Gel

Royal Icing

Edible Marker

Item Name:	Availability:
10" Square Cake Pan
10" Round Cake Pan
Ruler	Add to Cart -
Large Serrated Knife
Simple Syrup Bottle	Add to Cart -
Small Offset & Straight Spatula	Add to Cart -
Large Offset & Straight Spatula	Add to Cart -
2 x Heart Shaped Cakeboards
Fondant Tools	Add to Cart -
Small Paring Knife
10" Square Foamboard
10" Round Foamboard

Bake Your Cakes

Divide 3.5lbs of batter into your 10” square pan, and 4lbs of batter into you 10” round pan. Bake at 350 degrees for 60 and 65 minutes respectively. Let your cakes cool completely in their pans.

Level Down & Layer Up

Use a ruler and large serrated knife to level your cakes, and create two layers from each. Cut your 10” round cake vertically in half.

Keep It Simple

Shower your cakes with simple syrup, and allow a few minutes to absorb before continuing.

Stack Up

Place your first cakes onto your heart shaped board, forming a heart. Fill with chocolate ganache, and top with your second layer of cake.

Crumb Coat & Chill → Ice & Chill

Crumb coat your cake with chocolate ganache, and chill for 20 minutes before icing with more ganache, and chilling for another 20 minutes

Fondant Part 1

Thinly roll your chocolate fondant large enough to cover the top of your cake. Drape over, and trim to fit, smoothing in place with your fondant smoother.

Fondant Part 2

Knead CMC into your red fondant and roll out. Cut strips long enough to cover your heart in 2 pieces, and tall enough to leave a lip on your cake. Wrap on your fondant rolling pin, and unwrap around your cake, smoothing in place with your fondant smoother

Put A Lid On It

Cut your 10” round foam board in half, and the same way you stack your cake, glue them to another heart shaped cakeboard. Brush with clear piping gel, and cover in red fondant. If you experience any cracking, make a fondant paste of fondant and alcohol to patch.

Shiny

Mix red luster dust with clear food grade alcohol and paint over your lid. Use a finer brush to paint in a random swirl design.

Bow

Thinly roll out your red gumpaste, and cut into wide strips to create the top of your bow. Fold in half, pinching at the end, and form over a cylindrical object. Repeat so you have your 2 bow2 loops. Create the tails of your bow by cutting strips in the same width, cutting a v out of the ends, and drying over crumpled paper towel for a wavy formation.

Tagged

Thinly roll your white gumpaste, and use a template to cut a tag shape. Punch out a hole using a piping tip, and write a message of your choosing with your edible marker.

Chocolates

Using my Colorful Surprise Chocolate Gems recipe, you can make some modifications to suit this box! Use different shaped molds, and valentine colored chocolates to decorate your gems, and make your valentine smile!

Assembly

Stick your gumpaste bow to your lid using royal icing, and a thin band of gumpaste to finish it off. Stick on your gift tag, fill your box with chocolates, and top with the lid.