Friday, February 14, 2014

Pink Ombre Heart Cake for Valentine's Day!!

Since I made an ombre heart soaps, I decided to make an ombre heart cake as well.  This is the first youtube video I found and I made it.  Mine did not turn out as pretty as his but the family liked the look of it.  I only did a two layer cake which is more than enough for us.

Here is my version of this cake.  I don't have a heart shape mold, so I just used my round mold and cut a triangle off on one side.

The cake I made was just a box of red velvet cake mix.

Hubby said:  are you going to do that all the way up?

Yes, all the way up and more.

My 5 year old helped with the mixing of the colors and she had fun doing it.  There are still streaks of the color not totally mixed in but the ombre idea is visible. 
Buttercream icing from Wilton

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract       
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk


About 3 cups of icing.

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes

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