Studio 5 Promotions Producer and blogger, Lesli Harker has step by step instructions.
What you need:
1. Three boxes of cake mix. Two white and one red velvet. You also need any ingredients the cake mixes call for.
2. Three store-bought tubs of white icing. Or just triple your favorite icing recipe.
3. 8-inch or 9-inch round cake pans.
4. A metal heart-shaped cookie cutter. Plastic cookie cutters will NOT work.
5. Any other baking gadgets you like (i.e. cake leveler, bake-even strips, etc.)
Step 1: Make four 8-inch or 9-inch round cakes. I used two boxes of white cake mix for this. When these cakes are cool, put them in the freezer for a few hours or overnight.
Step 2: Make a pan of red velvet cake. This does not need to be any shape or size. Use a fork to break up the red velvet cake. Add one tub of icing and mix it in. Cover and put this mixture in the fridge for later.
Step 3: When your round cakes are frozen, ice the tops of two of them and put the other cakes on top. You should have two plates of double layered cake at this point. (If you put plastic wrap on the plates first you can label one “top” and the other “bottom”.
Step 4: Put a toothpick in the middle of one of the cakes. Put a second toothpick in the cake about a half-inch away from the edge. With floss or string, tie the two toothpicks together. Hold the middle toothpick steady and drag the second one around the cake, making a circle indent all the way around. Using the same toothpicks, repeat this on the second cake.
Step 5: Draw a line with permanent marker in the center of your cookie cutter. Stick the cookie cutter right side up in the “bottom” cake so it barely covers the line. Using the circle indent as your guide, drag your cookie cutter around the cake until you complete your circle. (The shape will be much better if your cake is frozen.) Remove the loose cake.
Step 6: For the “top” cake, turn your cookie cutter upside down and carve out cake the same way you did in the previous step. Remove the loose cake.
Your bottom cake should look like this.
Your top cake should look like this.
Step 7: Crumble your red velvet mixture into the channels you just created. Be delicate when putting it in at first. Once you have them filled, you can pat the red velvet cake down a little. Put your cake back in the fridge or freezer for at least 15 minutes to let the cake set. Your cakes should look identical at this point. This is why it’s important to label each plate.
Step 8: Take the cakes out of the fridge and ice the edge of the white cake and the middle part. Do not ice anything red! Flip the “top” cake onto the bottom cake. The easiest way to do this is just to use your hands. Use the rest of your icing to cover the entire cake. I like to make it look really plain so people will be EXTRA surprised when you cut into it. Congratulations! You’re done!!
Lesli Harker is a promotions producer at KSL and a part-time photographer. Check out her work and more creative projects at theharkerherald.blogspot.com.
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