This cake is made with a Tasty-Fill pan similar to a tunnel cake
that actually create a heart in the center your cake.
I know that sounds a bit intimidating but I will walk you through
every single step and take you all the way through the process.
Before I can bake my cake
I want to make sure to get a few things ready. Make sure to preheat your oven to
350 degrees,
get all your ingredients to room temperature and prepare your pans. Let me
quickly talk through these pans, the set comes with
two different pans this is the bottom its taller of the two
actually has a ridge on the inside. I'll talk a little more about this once we
start stacking
but using a little BakeEasy spray I just want to spray the pan completely so
the cake doesn't stick.
Now we can start making a cake, for the exact amount
all these ingredients look below, but I am going to start building them.
It's a one dump kind of cake so everything just goes right into your bowl.
I'm gonna start mixing, you want to mix on low for 30 seconds
scraper your bowl and increase your speed to medium and beat for an additional two minutes.
My batter is mixed and ready to go into my pan.
So although these pans are different sizes you're going to evenly fill them
so just at about half a batter one and half in the batter to the other.
You want to make sure to evenly smooth out your cake batter
and make sure it's completely covering coverage ridge inside the pan.
My cakes baked in a 350 degree oven for about 35 minutes
I took a toothpick inserted right down center and it came out clean
so they're ready to come out. I put them on cooling grids
and let them cool in the pan for about 10 minutes and then I
flipped them out and let them cool the rest to the way which takes about an hour.
So while they are cooling completely I am going to make my strawberry sauce
and then go on to making my buttercream so here's how we do it.
In a small saucepan over medium-low heat add your water
and salt then add your strawberries and as they cook
slowly mash them. Cook them stirring frequently until they've reduced to
about a quarter cup of liquid.
You are then going to want to let your strawberries cool completely.
This delicious strawberry icing starts out just like a traditional buttercream.
In my bowl I have butter and shortening, check below for the amounts,
and then I'm going to add my vanilla extract and confectioners' sugar
about a half a cup at a time.
Now that I've added the rest my confectioners' sugar
I'm going to scrape the sides my bowl and start adding
my strawberries.
It's been about an hour and my cakes are completely cooled
but i wanna show you a trick about how to remove the crown from the top your cake.
I actually put my cakes back into my cake pans
and using a serrated knife I am just going to cut the top off
using the pan as a guide this way nice and level.
Once I completely remove the crown I am going to take a cake board
and gently slide it off and then take another cake board and flip out my cake.
As you can see
it's nice and level. Repeat this process again
with the bottom. Now we are ready
to stack and assemble our cake. Now it's time to
fill the center, so this is the bottom of the cake I know it's the bottom because
the indent is a little larger
or a little deeper then the top. I am actually going to fill this
all the way to the top of the nub, you don't want to go over the nub or you're not
going to see your beautiful heart.
I put my icing in a disposable decorating and just to make things a little easier.
Snip the tip and fill this all the way up
spreading it with a spatula.
Now for the part that everyone is super intimidated about, actually stacking the
cakes,
so this is my bottom, this is my top. I'm going to flip it on top
don't be concerned this icing super sturdy it's not going
ooze out everywhere and we will just do this in one fluid motion.
You ready? Taking my top and I want to line up the sides
and 1, 2, 3 flip. If it is uneven
just use your hands and gently push them back together just like that.
That's it not that intimidating or scary.
I'm going to now smooth ice the outside of my cake completely with the rest of
my buttercream
and then it's going to go into the refrigerator for about 30 minutes
or until the icing is firm. My cake has been in the refrigerator for about 30 minutes.
I just want my I think the firm to the touch. Now I am going to add my gooey, drippy ganache
on top.
To make this ganache just click on the video up here and I'll show you
step-by-step.
I am going to take my cool ganache and pour it all over the top
and spread it with a spatula.
Last thing I need to do is dip my strawberry and put it right on top.
Now for the moment of truth, cutting into the cake and seeing that beautiful heart
in the center.
So here we go.
And there it is, you can see the beautiful heart in the center, everyone will be super surprised and
super pleased with their cake.
So that's it, that is how you assemble and a decorate this beautiful Tasty-Fill cake.
For more inspiration on Valentine's Day
visit wilton.com and please comment below and let us know what you
think of this video and if you'd like to link to this project it is also down below.