Step 1: Stuff You Need
rectange cake board
circular cake boards
cake mix or your favorite scratch recipe (see my Old fashioned sour cream fudge recipe below)
heart shaped cake pan
red or pink pearl dust
clean (new) make- up brush
roller cutter (optional)
red gel paste food coloring (if using white fondant)
fondant ( you can use white and color or purchase red fondant)
chocolates (at least 24 )
food wrap and tin foil to cover cake board (optional)
your favorite buttercream icing (see my favorite below)
gumtex or tylose or use gumpaste instead
Old Fashioned Sour cream fudge cake
2 ¼ cups
cake and pastry flour
2 ¼ cups
firmly packed brown sugar
1 1/2 tsp
bakers unsweetened chocolate (melted0
sour cream (cooled)
Sift together flour, baking soda and salt; set aside. Cream butter. If you use salted butter (skip the salt). Gradually add brown sugar and continue beating for 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and chocolate. Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer. Add boiling water; blend well. (Batter will be thin.) Pour into one greased and floured, waxed paper lined 9 ½ inches layer pan. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted into center comes out clean. Cool in pans for 10 minutes. Remove and finish cooling on racks.
Optional Filling: Kirsh Cream with Strawberries
250 ml. Heavy cream 250 g. chopped strawberries (about 1 ½ cups)
1 to 1 ½ tbsp. Kirsh cream or any other
Beat cream until whipped. Fold in strawberries and liquer and fill cake.
Frosting: 5 squares Unsweetened Chocolate ½ cup butter, softened 1/3 cup water 3 cups icing sugar 1 egg Melt chocolate with butter and water over low heat; cool. (Mixture may appear curdled.) Add icing sugar and egg. Blend; then beat on low speed of electric mixer for 2 minutes. Chill until of spreading consistency.
Alternative Frosting (Bittersweet Chocolate Frosting): Amount is for a wedding cake therefore cut in half. 1 lb. Bittersweet chocolate, chopped ¾ cup heavy cream 3 tbsp. Unsalted butter In medium saucepan, boil water. In medium steel bowl combine approximately 2/3 of the chocolate and cream. Place bowl over saucepan and sir frequently until melted and smooth. Remove from heat and stir in remaining chocolate until smooth. Gradually beat in butter, 1 tablespoon at a time. Let stand until cooled to room temperature.
Bittersweet Chocolate Whipped Cream Buttercream Icing
Step 2: Optional: Cover the Board
Step 3: Bake, Fill and Ice the Cake
Put the bottom cake on the main rectangular cake board. Fill the bottom cake with filling of your choice (this is optional). Ice the cake, being sure to fill in the area where the cake was cut to fill, if you filled it. This doesn't have to be a thick layer covering everything, only a crumb coat. If a few crumbs mix in, it's not a big deal. Smooth as best as you can.
Repeat for the top of the cake. It is important to get the top of the cake very smooth, as you will be placing fondant on top of it.
Tip: Take a metal spatula, soak it in boiling water (I use a pot on the stove) and wipe the water off on a clean tea towel, then smooth the icing with the dry hot spatula over the surface of the cake. Then remove excess icing off spatula. Keep repeating until your cake is smooth
Step 4: Put the Fondant on the Base
Make sure the strip is wide enough to go about a 3/4 of an inch above the cake (measure with chocolate on top) and let the strip dry for about 15 minutes. It needs to be dry enough so it won't sag or droop.
Carefully place the strip (you will likely need 2) around the cake, and close the seam at the back with a little water.
Step 5: Add Rope Border to Cake
If you do not, then roll out 3 narrow strips with the flat of your hands and twist the pieces together. Don't worry if it doesn't go all the way around. You can do it in pieces and use a little water to 'glue' it together - it won't be noticeable.
Then 'glue' the strips on the cake with a little water. Do a little strip of rope for the seam at the back. And you will also do this for the top of the cake when the time comes.
Step 6: Fill 'the Box' With Chocolates
Step 7: Cut the Cake Board for the Top of the Cake
Step 8: Cover the Top of the Cake
Place on cake, smooth and trim.
Tip #1: Stick the top of the cake in the freezer for 10 minutes while you roll out your fondant - this makes it easier to cover with fondant. Don't leave it longer than 10 minutes!
Tip#2: To transfer the fondant, I roll it up a little with my rolling pin and gently unroll over the cake.
Step 9: Make the Bow
Roll out the remaining fondant with gumtex or tylose (or gumpaste) as thinly as possible (as least half as thin as you rolled it to cover the cake)
Cut two lengths of the fondant (or gumpaste) the same length and width. These will form the loops. I generally cut mine around 7.5 cm/3 inches wide and about 15 cm/6 inches long. The length of these loops will determine the size of you bow, so If you want a bow about 10cms/4 inches long the loops will need to be a little more than double that length when you cut them. Its a little bit of trial and error, but the length can be adjusted after they' ve been cut quite easily.
Turn one loop piece over and pinch the ends together, then do the same with the other end, and pinch the two ends together. Put some saran wrap in the bow pieces to set it in place.
Roll out the tails of the bow in the same manner as the loops but make them a little thinner, maybe ¾ of the width of the loop pieces. Cut the ends at a 45 degree angle. Pinch them as you did the loop piece.
Make the centre knot with another piece of fondant, rolled and marked in the same manner as the other pieces, but only make it about ½ the length of the tail pieces. The knot is just a short strip (maybe 1' by 1") and it is just wrapped around all the other scrunched up ends so that there arent any rough edges showing. It doesnt need to go all the way around the back of the bow, just tuck the edges under so they dont show.
"Glue" the pieces together with a little water on a paint brush
Cut a long, narrow strip and put directly on the cake
Dry brush on the red or pink pearl dust (I use a never used new make-up brush).
Then place the bow on the cake on top of the narrow strip.
Step 10: Cut Dowel
Step 11: Lean 'the Lid' on the Box
Serve and enjoy!