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    Home › Recipes › Valentine's Day Mega Cake

    Valentine's Day Mega Cake

    A mega cake for mega love

    February is one of the sweetest month’s ever and not just because of Valentine’s Day but because it’s our anniversary month! This Valentine’s Day MEGA cake is our way of showing you all how much we love you but also, makes for such a sweet Valentine’s Day treat for the people you want to show MEGA love to! 


    There is no cake more romantic than a classic red velvet cake - maybe it’s something about it red and chocolatey that screams Valentine’s Day! Which is exactly why I made this cake out of 3lbs of my Ultimate Red Velvet Cake and stacked it with cream cheese frosting - the perfect combination.  For an extra sweet surprise, I created a heart shaped secret chamber filled with Sprinkle Some Love - a gorgeous red, pink, and purple sprinkle blend. I also made pink and red chocolate hearts and chocolate lollipops to decorate the entire cake! You could totally get creative and add your own candy or whatever other treats you’d like - it is a mega cake after all! 

    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    Baking the Cake: 

    3lbs Yo’s Ultimate Red Velvet Cake 


    Icing the Cake: 

    1 batch of Simple Syrup 

    1 batch of Italian Meringue Buttercream

    1 batch of Cream Cheese Frosting  


    Decorating the Cake: 

    Sprinkle the Love Sprinkle blend 

    1 bag red candy melts 

    1 bag pink candy melts 

    Cinnamon hearts 

    Heart confetti 

    Pink lustre dust 

    Pink food gel coloring

    Purple food gel coloring

    Item Name: Availability:
    3 x 8" round cake pan Add to Cart -
    Sir Squeeze A Lot Add to Cart - $19.99
    Parchment paper Add to Cart -
    Bench scraper Add to Cart - $9.99
    Offset spatula Add to Cart - $14.99
    Cake comb
    Heart cutters
    Piping bag Add to Cart -
    #804 piping tip
    Paint brushes Add to Cart -
    Small star tip Add to Cart -
    Heart chocolate molds
    Heart lollipop molds
    Lollipop sticks

    Chocolate Molds

    Melt your pink and red candy melts (in 20 second increments, stirring in between). Pour your melted chocolate into piping bags then fill your molds with each color. Bang the molds onto your counter to remove any air bubbles. Let molds set.


    Lollipops

    To make your lollipops, fill your lollipop molds with the same melted chocolate but add in a stick. Make one sprinkled lollipop by adding a pinch of sprinkles to the bottom of the largest lollipop mold. Let molds set.


    Bake Your Cakes

    Line your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit.  Prepare 3lbs of batter then divide evenly into three 8” round cake pans. Bake each cake for 1 hour and 25 minutes. 

    TIP: Let your cakes cool in their pans completely before removing.


    Level and Decaramelize

    Remove your cakes from their pans then level each layer and remove the caramelization from the bottoms.


    Layer Up!

    Use a large serrated knife to cut each layer into 2. 


    Decaramelization pt. 2

    Set a 7” round cake pan on top of each layer and use it as a guide to cut away any caramelization from the sides. 


    Keep It Simple!

    Use Sir Squeeze A Lot to soak each layer with simple syrup then let them sit for a couple of minutes to absorb. 


    Heart Shaped Secret Chamber

    Use a heart shaped cutter to cut a heart out of 4 layers. Use the first layer as a guide to make sure that each cut out lines up. 


    Fill & Stack

    Fill and stack your layers from the bottom as follows: 

    • Full layer (on bottom) 

    • Pipe fence of IMBC

    • Spread with cream cheese frosting 

    • 1st chamber layer

    • Pipe fence

    • Spread with pink cream cheese frosting 

      • Use heart cutter to protect the chamber

    • Continue to top


    Sprinkle the Secret Chamber with Love

    Fill your secret chamber with the “Sprinkle Some Love” sprinkle blend. Once it’s full, spread on some cream cheese frosting and add on the final whole layer of cake. 


    Crumb Coat & Chill → Ice Ice Cakey

    Crumb coat your cake with IMBC then let it chill in the fridge until firm. Ice the entire cake once again with more IMBC and use a bench scraper to smooth out the edges. 


    IMBC Stripes

    Ice your cake again then hold your cake comb at about a 45 degree angle against the cake. Slowly spin your turntable around while dragging the comb along the buttercream to create stripes. Continue until you are happy with the ridges. Chill your cake very well to ensure that it is completely set.


    Lavender IMBC

    Use purple gel food coloring to dye your IMBC purple.  Ice your chilled cake with the lavender IMBC then use a bench scraper to fill in the grooves. Pipe on a border of purple IMBC to the top of your cake. Move your cake to a pretty cake stand.


    Sparkling Chocolates

    Carefully emove your chocolates from their molds then dust on some pink lustre dust.


    Decorate

    Decorate your cake by lining up the chocolate hearts along the buttercream stripes then add in the chocolate lollipops to the top of the cake! Feel free to get extra creative here.


    Congratulations!

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