This Valentine's Day, instead of giving your sweetie one of those cute but chalky candy hearts, make your own delicious candy heart cake! We'll show you how to assemble the cake in this step-by-step demo.
RECIPE: CHOCOLATE CANDY HEART CAKESERVES 16-20
FOR THE CAKE:
1¾ cup seedless raspberry jam
3 Tbs. Grand Marnier
1 Tbs. vanilla extract
1 8" square chocolate cake, cooled and unfrosted
1 8" circular chocolate cake, cooled and unfrosted
FOR THE FONDANT ICING:
1½ tsp. powdered gelatin
4 cups confectioner's sugar
¼ cup light corn syrup
1½ tsp. glycerin
Nonstick cooking spray
15-20 drops food coloring in your choice of color (we used red)
Food grade decorative paint in the color of your choosing (we used red)
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1. Cook raspberry jam in a small saucepan over low heat until reduced to 3/4 cup, 35-40 minutes.
2. Make the fondant: Sprinkle gelatin into 1/8 cup water in a small saucepan. Set aside for 5 minutes, then heat over low heat, stirring frequently, until gelatin is dissolved, about 1 minute. Cover to keep warm. Place sugar in a large bowl. Make a well in the center and add corn syrup and glycerin without mixing. Pour the warm gelatin into the well and mix with a lightly greased rubber spatula until dough becomes too stiff to stir. Add red food coloring. Spray hands with cooking spray or rub with a small amount of oil. Knead in bowl until all sugar is incorporated. Transfer dough to a lightly greased surface and continue kneading until smooth and satiny and dye is evenly distributed. Fondant should be the texture of clay (add a few drops of water is it's too dry; if too sticky, add a bit more sugar). Shape into a ball, flatten and wrap in plastic. Set aside at room temperature for 20 minutes.
3. Make the cake: Trim domed tops of cakes and reserve trimmings for another use. Place square cake with the bottom facing up onto your chosen serving platter or cake stand, arranged diagonally so a point is at the top. Cut round cake evenly in half, and place one hemisphere on either side of upper diagonal edge of the square cake to form a heart shape. Mix Grand Marnier and vanilla in a small bowl and brush lightly over cake surface.
4. Dust your work surface lightly with cornstarch and roll out fondant into an 18" round approximately 1/8" thick. Rolling fondant loosely over your rolling pin, lift fondant onto heart cake and unroll, molding with your hands to form a smooth surface. Trim excess fondant base. If you have any cracks, tears or areas of cake that aren't covered, moisten the edges of the fondant with water and press fondant scraps over top, smoothing with more water as needed.
5. Using a stencil or working freehand, cut out letters from the fondant trimmings to form your cake's candy heart message. Paint over letters with edible paint. Place on center of cake, pressing to set. Allow fondant and paint to dry before serving.
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BUILDING THE CAKE STEP-BY-STEP
Begin by slicing off the domed tops of the cakes with a serrated knife, making sure both cakes are the same height.
Slice the round cake layer in half and arrange each hemisphere next to the square layer.
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Mix the Grand Marnier and vanilla in a small bowl and brush lightly over the surface of the cake.
Using a small offset spatula, spread a thin layer of raspberry jam over the entire surface of the cake.
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Dust your work surface lightly with cornstarch and roll out the fondant into an 18" round approximately ⅛" thick.
Rolling the fondant loosely over your rolling pin, lift it onto the cake and unroll, gently draping it into the corners and molding to form a smooth surface.
SEE THE REST OF THE STEPS AT at saveur.com »
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