If you really want to WOW someone special this Valentine’s Day, and you have time to spend making something really spectacular, make this Raspberry Lemon “I ❤ You” Valentine’s Day Reveal Cake.
This cake has been a total labor of love. It’s been two days in the making yet worth every minute because the reaction I got when I cut into the cake was priceless.
My friends came over for dessert last night and they were happy to see the red fondant heart covered cake on the table, but assumed it was just a normal cake inside.
I hated to cut into the cake. It was really the prettiest cake I’ve ever made, but I was so excited to show off the inside, that I just had to make the cut.
As the knife sliced through the fondant, my heart was racing, the room fell silent, and I said a little prayer. I was really hoping all my hard work paid off.
As the outer slice of cake fell forward to reveal “I ❤ You” it was as if the first fireworks had lit up the sky on the 4th of July.
I was so relieved to see it turned out exactly as I hoped. The letters looked great. I love how whimsical the bright red and pink swirled cutouts looked against the background of a bright white cake.
I was even more elated that the flavor combination of lemon and raspberry made this cake “over the top incredible.” according to my friend.
I’m not going to say this is an easy project, but seriously hearing all the amazing comments from my friends was so worth the effort and I know you’d get the same reaction from your loved ones too. If you plan to make this cake, give yourself an entire day to complete it. You won’t be working that whole time, but the cakes take a long time to bake and cool. You can break up the work over two days, to make it easier on you, like I did.
Raspberry Lemon “I ❤ You” Valentine’s Day Reveal Cake
Ingredients:
Raspberry Pound Cake Letters –
24 ounces frozen raspberries (to make 1 1/3 cups puree)
2 (16 ounces) boxes pound cake mix
2 packets powdered whipped topping*
1/2 cup (1 stick) butter, softened and cut into small pieces
2 whole eggs
2 egg whites
optional: 1/4 teaspoon raspberry flavored candy oil
Lemon Pound Cake-
2 (16.25 ounce) boxes white cake mix
2 packets powdered whipped topping mix*
6 ounces cream cheese, softened
1 3/4 cup water
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest
7 egg whites
*Powdered whipped topping mix can be found in the baking section of your grocery store usually with the powdered pudding and mousse mixes. It will help give your cakes more volume.
Frosting & Decorations-
3 1/2 pounds Wilton Creamy White Decorator Icing
40 ounces Wilton Decorator Preferred White Fondant
12 ounces Wilton Decorator Preferred Red Fondant
Instructions:
Preheat your oven to 325 degrees Fahrenheit.
How to make raspberry pureé.
- Heat the frozen raspberries in a saucepan set over medium heat.
- As the raspberries get hot, begin smashing them.
- Once they are broken down, remove them from the heat and pour into a fine-mesh sieve set over a glass measuring cup. Press the raspberries to extract the juice.
- Discard the pulp and seeds.
I actually put my puree through the sieve a second time to make sure all the seeds were removed.
You need 1 1/3 cup of the raspberry puree for the pound cake recipe. If you don’t have enough, add some water. If you have too much, remove some.
Raspberry Pound Cake Recipe
I suggest making your pound cakes using a stand mixer as the batter is thick and there is a lot of it. If you don’t have a stand mixer, then cut the recipe in half and make two separate cake batters.
- Combine 2-pound cake mixes with whipped topping mix and butter.
- Mix on low speed in a stand mixer until the butter is broken up into pea-size pieces.
- Add the raspberry puree, eggs, egg whites, and raspberry flavored candy oil, if using.
- Mix on low speed for 1 minute, then increase speed to medium and beat for 2 minutes.
Pipe colored cake batter into the pan.
- Divide the raspberry pound cake batter into 3 bowls and color one red, one bright pink, and one light pink.
- I colored about 1/2 of the batter red and divided the other half into two bowls to create the two shades of pink. My cakes turned out quite red with flecks of pink. If you want more pink, equally divide the batter.
- Spray a Wilton Long Loaf pan with Wilton Bake Easy Spray.
- Pour each color batter into a Wilton Disposable Pastry Bag.
- Pipe squiggles of batter over the bottom of the pan. Start with red, then light pink, then red, then bright pink. Repeat until you fill the entire pan.
- Tap the pan a few times on the counter to remove any big air bubbles.
- Bake for 70-80 minutes, until a toothpick inserted in the center of the cake, comes out clean.
- Allow the cake to cool for 10 minutes, then remove it from the pan and allow it to cool for 1 hour.
- Trim the cracked top and sides off the cake.
- Use a Wilton Cake Level set at the lowest setting to cut 4 even slices out of the length of the cake. The slices need to be no thicker than the cookie-cutter you will use.
- Cut “I” “Y” “O” “U” and a heart out of each slice.
- My top slice wasn’t completely flat at the ends, so I had to rearrange my cutter to get nice even pieces.
- Lay the cake cutouts in a single layer on a cutting board or baking sheet. Freeze for at least 1 hour.
- Once the cut-outs are frozen, you can make the lemon pound cake batter.
Lemon Pound Cake Recipe
- Combine all the lemon pound cake ingredients in the bowl of a stand mixer.
- Beat on low speed for one minute, then on medium speed for 2 1/2 minutes.
- Spray a Wilton Long Loaf pan with Bake Easy Spray. I’d also suggest sprinkling flour in the pan if you are going to use Bake Even Strips around your pan.
- Pour a small amount of cake batter into the pan, filling it about an inch deep.
Line up cake letters in the pan.
- Stack the “I” cakes together and set them near one end of the pan, pressing them down into the cake batter.
- Stack the “U” cakes together and set at the opposite end of the pan, pressing them down into the cake batter.
- Stack the “O” cakes together and set next to the “U” cakes, pressing them down into the cake batter.
- Pour some of the cake batter into a 16-inch disposable pastry bag. Pipe some batter around the “U” cakes and in the middle of the “U” cakes and in the middle of the “O” cakes.
- Pipe some batter in between the “I” cakes and the “O” cakes. You want enough to hold the hearts and the “Y” cakes in place.
- Stack the heart cakes together and press into the batter next to the “I” cakes. Do the same for the “Y” cakes. I didn’t press mine down quite far enough, so the heart and the “Y” stuck up a bit higher than the other letters, but I kind of liked how it looked.
- Make sure to space the cakes so that there is a little extra space between the “I” and the heart, as well as, the heart and the “Y.”
- Cover the letters with the remaining cake batter. Spread it out in an even layer.
VERY IMPORTANT – Mark your cake so you know which is the front (where the letters are facing so they read “I (heart) You.” I put a few little heart sprinkles on the cake to mark it.
- Bake the cake at 325 degrees Fahrenheit for 75-85 minutes until a cake tester (or skewer) inserted into the center of the cake comes out clean. When you poke into the cake, you may hit one of the letters. So be sure to check a few spots.
- Allow to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
NOTE: I wrapped my pan in Wilton Bake Even strips, which definitely helped my cake bake up nice and level, which is what I wanted for this cake. The only issue with using the Bake Even strips was that the edges of the cake were so moist, that the cake stuck a bit to the pan. If you use them, be sure to spray your pan well and dust it with some flour. That should help.
I also put a tin foil band around the pan because I wasn’t sure how high the cake would rise. I didn’t need the tin foil, so don’t bother.
You can see that the sides of my cake (in the picture on the left) are a bit messy because it stuck to the pan a bit. This was not that big of a deal because I had to trim the cake anyway. The pan is slightly angled so trim all four sides of the cake so it has nice straight sides.
I turned the cake upside down to carve it, that’s why you see lines on the cake. It’s from the cooling rack.
Be sure you keep track of which side is the front of the cake!
Frost your cake.
- Measure your cake and cut a cake board so that it is 1/4 inch larger all around (mine was 15 1/4 inches by 4 1/4 inches.) Put an arrow on the bottom of the board to mark the front of the cake.
- Spread a little frosting on the board, and set the cake on top, with the front-facing in the direction of the arrow.
- You will lose track of the front of the cake as you frost it, so the arrow is helpful.
- Just be careful when you lift it up to look to see which way the arrow is facing.
- Cut a larger board to use as the serving platter, leaving 3 or 4 inches around the cake. This board will also help you turn the cake as you decorate it.
- The Wilton Creamy Decorator Icing in the 4.5-pound tub is medium thickness and you want thin to ice your cake, so thin it out with some water. Add a tablespoon of water at a time until you get a nice spreadable icing. I added about 3 tablespoons to about 3 1/2 pounds of icing.
- Use an offset spatula to frost the cake so that you have a very thick layer of frosting all over the cake.
- Use a Wilton Icing Smoother to smooth the sides and top of the cake.
- Hold the smoother upright, and run it along the bottom of the cake board to get straight sides.
- Go around the cake a few times, removing excess frosting as you go.
- Clean the frosting off the smoother as you work.
See how much frosting is scraped off the cake?
It’s always best to add a lot of frosting then take it off as you smooth it out.
- Roll the white fondant out on a Fondant Mat. You’ll need the fondant to be 23 inches long by 15 inches wide. The mat isn’t quite long enough, so just roll the fondant out past the edges.
- Pick up the entire mat, set it over the cake so the fondant side is facing down.
- Peel the mat off and the fondant will drape over the cake.
I have to stop here for a brief moment to tell you that I LOVE this mat. Using it made placing the fondant on the cake so easy!!! I have always struggled to lift big pieces of fondant and have ruined cakes in the process of covering them. I will never do it any other way again.
I also love this rolling pin. It has the perfect nonstick surface, is heavy-duty, rolled my fondant perfectly, and comes apart for cleaning.
O.K. back to the cake …
- Use your hands and a fondant smoother to smooth the fondant out over the cake.
Optional: Carefully lift your cake up off the larger cake board. I set mine up on two coffee mugs so it would be easier to pick up the second time. Wipe the large cake board clean, then cover it in Wilton White Decorator Foil. This will give your board a really nice clean look. It covers the edges of the cardboard and looks great.
When you set the cake back down, be sure to look for your arrow, so you know which is the front of the cake.
- Roll out the red fondant.
- Cut four different size hearts using cookie cutters and fondant plunger cutters.
- Brush the back sides of the fondant hearts with water using Wilton’s Water Brush (which is another amazing tool,) and press them onto the fondant covered cake.
- Place a few tiny hearts on the cake board, to mark the front of the cake.
When you serve the cake, you’ll need a long serrated knife to cut long slices from the front of the cake to reveal the special message hiding inside. C
ut those long slices into smaller pieces and serve.
You can purchase these items from Amazon.com (commission earned for sales)
Cut into this lemon pound cake to reveal a special message, “I ❤ You”, created by raspberry pound cake letters.
- 24 ounces frozen raspberries to make 1 1/3 cups puree
- 2 16 ounces boxes pound cake mix
- 2 packets powdered whipped topping*
- 1/2 cup 1 stick butter, softened and cut into small pieces
- 2 whole eggs
- 2 egg whites
- optional: 1/4 teaspoon raspberry flavored candy oil
- 2 16.25 ounce boxes white cake mix
- 2 packets powdered whipped topping mix*
- 6 ounces cream cheese softened
- 1 3/4 cup water
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 7 egg whites
- 3 1/2 pounds Wilton Creamy White Decorator Icing
- 40 ounces Wilton Decorator Preferred White Fondant
- 12 ounces Wilton Decorator Preferred Red Fondant
-
Preheat your oven to 325 degrees Fahrenheit.
-
Heat the frozen raspberries in a saucepan set over medium heat. As the raspberries get hot, begin smashing them. Once they are broken down, remove them from the heat and pour into a fine mesh sieve set over a glass measuring cup.
-
Press the raspberries to extract the juice. Discard the pulp and seeds.
-
You need 1 1/3 cup of the raspberry puree for the pound cake recipe. If you don’t have enough, add some water. If you have too much, remove some.
-
Combine 2 pound cake mixes with whipped topping mix and butter.
-
Mix on low speed in a stand mixer until the butter is broken up into pea size pieces.
-
Add the raspberry puree, eggs, egg whites, and raspberry flavored candy oil, if using.
-
Mix on low speed for 1 minute, then increase speed to medium and beat for 2 minutes.
-
Divide the raspberry pound cake batter into 3 bowls and color one red, one bright pink, and one light pink.
-
Spray a Wilton Long Loaf pan with Wilton Bake Easy Spray.
-
Pour each color batter into a Wilton Disposable Pastry Bag.
-
Pipe squiggles of batter over the bottom of the pan. Start with red, then light pink, then red, then bright pink. Repeat until you fill the entire pan.
-
Tap the pan a few times on the counter to remove any big air bubbles.
-
Bake for 70-80 minutes, until a toothpick inserted in the center of the cake comes out clean.
-
Allow the cake to cool for 10 minutes, then remove it from the pan and allow it to cool for 1 hour.
-
Trim the cracked top and sides off the cake.
-
Use a Wilton Cake Level set at the lowest setting to cut 4 even slices out of the length of cake.
-
The slices need to be no thicker than the cookie cutter you will use.
-
Cut “I” “Y” “O” “U” and a heart out of each slice.
-
Lay the cake cutouts in a single layer on a cutting board or baking sheet.
-
Freeze for at least 1 hour.
-
Once the cut-outs are frozen, you can make the lemon pound cake batter.
-
Combine all the lemon pound cake ingredients in the bowl of a stand mixer.
-
Beat on low speed for one minute, then on medium speed for 2 1/2 minutes.
-
Spray a Wilton Long Loaf pan with Bake Easy Spray.
-
Pour a small amount of cake batter into the pan, filling it about an inch deep.
-
Stack the “I” cakes together and set them near one end of the pan, pressing them down into the cake batter.
-
Stack the “U” cakes together and set at the opposite end of the pan, pressing them down into the cake batter.
-
Stack the “O” cakes together and set next to the “U” cakes, pressing them down into the cake batter.
-
Pour some of the cake batter into a 16 inch disposable pastry bag.
-
Pipe some batter around the “U” cakes and in the middle of the “U” cakes and in the middle of the “O” cakes.
-
Pipe some batter in between the “I” cakes and the “O” cakes. You want enough to hold the hearts and the “Y” cakes in place.
-
Stack the heart cakes together and press into the batter next to the “I” cakes. Do the same for the “Y” cakes.
-
Cover the letters with the remaining cake batter. Spread it out in an even layer.
-
Mark the pan so you know which way the letters are facing.
-
Bake the cake at 325 degrees Fahrenheit for 75-85 minutes until a cake tester (or skewer) inserted into the center of the cake comes out clean.
-
Allow to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
-
Use an offset spatula to frost the cake so that you have a very thick layer of frosting all over the cake.
-
Cover the cake in fondant.
-
Roll out the red fondant.
-
Cut four different size hearts using cookie cutters and fondant plunger cutters.
-
Brush the back sides of the fondant hearts with water using Wilton’s Water Brush (which is another amazing tool,) and press them onto the fondant covered cake.
-
Place a few tiny hearts on the cake board, to mark the front of the cake.
More Cakes
from Hungry Happenings
Conversation Heart Pinata Cake
4th of July – Red, White and Blue Tie-Dye Cake
Coconut Cake with Coconut Buttercream and Red and Blue Ganache
Conversation Heart Cheesecakes
Click link to see what’s hiding inside this cake.
If you are looking for other treats or gifts to make for Valentine’s Day,
you might like these other recipes too.
I’d love to make this – where did you buy the letter cookie cutters / how big are they? Thanks
I used a set of Wilton cookie cutters and the letters were about 3 1/2 inches tall. You can find them on Amazon here – http://amzn.to/1TRzFNt
I used a set of Wilton cookie cutters and the letters were about 3 1/2 inches tall. You can find them on Amazon here – http://amzn.to/1TRzFNt
I’d really love to try this – where did you buy your letter cookie cutters / how big are they?
Wow! That is quite the Valentine’s cake reveal. Excellent work. Very cool.
Thanks so much! That is such a compliment coming from such an amazing cake decorator like yourself.
The ‘I love you’ cake looks amazing! Am definitely going to try this out, thanks for the great blog
Thanks so much, Nicky! I do hope you try making one of these reveal cakes. Cutting into them and showing off the surprise inside is so much fun:) I love the reaction they get.
I was the very lucky person who won the Wilton Prize pack to make the Valentine cake that once cut into says I "HEART" You! The prizes are unbelieveable…now I can finally learn how to use fondant icing. The prize boxes arrived yesterday and Wilton was extremely generous! Thank you Beth and Wilton!
Kat
Omg so creative, I love it!
Beth you are just FANTASTIC!! love this and so appreciate all the time you take not only to explain all the steps for us but the GREAT photos for all the steps!! it helps both the novice and the experts! thanks for all you do and share with us! i am one of your biggest fans and do try to share all your wonderful creations! 🙂
Thanks so much Cindy. I'm always excited to hear that a reader is a big fan. You are so important to me and that's why I work so hard to give you great tutorials. Thanks for being a fan!
I took the first Wilton cake decorating course about 10 years ago, and have decorated my kids' birthday cakes and a few other special cakes since then. I'd love to brush up on those skills and maybe learn some more someday. It would be fun to be as amazing as you! 🙂
I cake decorate for friends and family. Each one I learn more. Would love to learn the message cake.
Just in the past year I have been making cakes and cupcakes for church every single week! So, I'm getting better though am not perfect like those Wilton ladies (not yet any way).
******************
{in the contest I am Margot Core on the Rafflecopter}
I am a novice when it comes to it. This would be great in helping me along – shaunie on rafflecopter
beginner but trying to learn..leutheb(at)msn(dot)com
AMAZING! I never would have known the secret of doing a cake like this. Thank you for sharing the steps. If I don't win the Wilton goodies, at least I, along with others will walk away learning something new. Glad I found your Facebook post and Blog. I look forward to receiving your newsletter and future tips. Thanks again for the opportunity!
WOW! Love this cake! So fun! Thank you for sharing your wonderful talents and ideas with us!
This looks awesome!!! My baked treats always taste awesome, but hardly ever look pretty 🙂
Beginner level- I have taken one Wilton course at Michael's.
A perfect cake for valentines day!
This cake is simply stunning….love making surprise inside cakes. Thank you for the giveaway.
-Manju
I have no cake decorating experience but I really want to learn
spgoddess55(at)msn(dot)com
I am not a cake-making expert (I'm barely even a novice), so cakes like this were always "bakery-only" cakes. I'm thrilled to know that I might be able to make cakes like this at home! My dream is to make my own wedding cake (even though everyone says don't do it because it's too stressful), but I think it'll be so much fun to make a cake like this! Thank you for all the detailed pictures and explanations! I can't wait to take this, even if it's not for Valentine's Day!
Very nice cake: simple to make yet packing a nice surprise!
🙂
I'm a novice, but I love it!
I've been baking cakes since my early teens, love the creativity and ability to express and convey thoughts and feelings through treats.
Thank you…. Amazing cake. ..
Cannot wait to try this technique with my daughter. She's turning 8 next week and is so in love with baking. The idea of a reveal cake is going to thrill her! Thank you!
I have just started taking Wilton classes. I am nit very experienced yet, but hope to be soon! You have some very beautiful ideas on your page. Thank You for taking the time to post them for us!
Can't wait to try this!
Incredible!
I love baking cakes but have not yet mastered the decorating part. But practice makes perfect, right ?
So I keep trying.
jweezie43[at]gmail[dot]com
I love this cake! I can use it for many different occasions!
I have VERY LITTLE cake decorating experience. As far as fondant goes, I have only made and used it twice so far. Had lots of fun playing, but sadly, the second time was in the spring, my sister and I had both made cakes, and stored them on the dining room server to keep them out of the way. The next day, we woke up to a major ant infestation, so those poor cakes never had a chance. 🙁
I love all your products because they are quality, every week I try to buy some item, a pan, food color, tools. Love them.
Consider myself a novice, each time my cakes seem to get better, but I'm far from being an expert. Always in the learning!
I adore to bake but I stink at decorating beyond plopping frosting on things lol.
I love this and hope to try it soon. I love to make cakes but am not that confident with fondant.
I am a novice baker and really enjoy baking. I am hoping one day to bake full time. I always use Wilton supplies and decorating goodies.
I am a novice baker and really enjoy baking. Hopefully one day I can do it full time. I always use Wilton products and supplies.
Amazing cake! Easy to modify idea for short names at a kid's birthday party!
I'm Debbie the NY Baker and use Wilton products all the time – especially like the pan release spray, as well as all the decorating goodies.
I have some formal training, but I only make cake for my family now. I've been collecting tools though so that I can do more.
I need ot practice decorating the cake. I have mastered the rest. Its the decorating where I'm stuck at! Practice makes perfect, right?
(Kenia P)
I'd like to think I can do something like this myself, but I won't know til I try right? :)) I'm the craftiest one in my family, so I'm usually the one who ends baking for parties! If I won something like this it'd definitely be a blessing 😀 please keep up your amazing work!!! I look forward to learning some more 😀
When my children were younger I took a Wilton cake decorating class and I was hooked! That was over 20 years ago and I still enjoy it.
I have never worked with fondant icing since it is intimidating,but I love how it looks.
jessicarwarfield at gmail dot com
I love to bake but I never made anything as awesome as this! Great job!
I'm just a basic decorator but really enjoy it. Thanks for chance to win!
Oh my goodness Beth!! This cake is OUT OF THIS WORLD!! Seriously, your decorating skills blow me out of the water every time. Plus, the combination of lemon and raspberry sounds divine!!
Thanks, Danielle. We all loved the flavor of the cake, it was out of this World!
It wouldn't be for me, my husband is the baker, but man would he love it!!
I have no experience decorating a cake at all but I've been wanting to learn
is there a level below beginner?
LOL! I suppose there is that level. I know lots of people who fall into that category.
This is so cute. I am going to try this for my hubby.
wawww awesome and the owner was very lucky
Beautiful cake, love it!
I've always wondered how to make cakes like this. So glad I came across and read this!
I really just started decorating cakes, but I love it! I love the challenge!
Amazing cake! Your technique gives me lots of inspiration and I'd love to try it. I have done a little cake decorating but I'm definitely not an expert. ~Jeanne
Thanks Jeanne. I'm glad I inspired you:)
Your cakes are all gorgeous, but I had to gather my eyeballs because they popped out of my head when I saw this cake! I love making cakes and the challenge each one brings!
I hope you scooped them back up and popped them back in place! It's always fun to hear the reactions of my readers. I'm glad this one wowed you.
I came to your page from a link to your monkey cupcakes. This cake is amazing! I am crossing my fingers, thanks for the opportunity.
Thanks for stopping by!
Lovely Cake!
Thanks:)
I have some experience with cake decorating, but I am not an expert…lol
I am new at making cakes, but you have inspired me to give this one a try. I am so excited! Thanks
I admired your creations and talent for a long time. You are so generous to share the "how to" with your followers. I've never made a cake with a message inside but one day with your help and just do it.
Thanks so much! I feel it's important to share lots of details so you can recreate my projects at home. I'm glad to hear you appreciate it.
I haven't "caked" in a long time and this cake makes me want to get back in the kitchen. Thanks, Beth!
I made those cherry cake ball chocolates last year, everyone loved them
I have always enjoyed making cakes but can't afford all the cool stuff to make them even more awesome. This cake looks great.
Baked most of my life. Took Wilton classes in 2013 and now it's all I want to do. In 2014 I took the new Wilton classes. I trying to get a home cottage bakery up and running. <3 Happy little cake girl.
I'm an advanced beginner? I took one class a LONG time ago, and I make several cakes a year, but nothing too ambitious
I'm really new at this but I have fun and I try really hard. I have my fails but I learn from then. 🙂
beth – did you put the letters in at different heights – or did they float up during baking??
LOVE that effect! :0) jodi
I put more batter under the heart and the "Y" and didn't press them down into the batter enough, that is why they are higher than the other letters. Like you, in the end, I loved it. I liked that it was more whimsical looking with the crooked letters.
My cake decorating experience is very basic but I really want to go to the next level and would love to win this one.
heather hgtempaddy@hotmail.com
Ive made several for family and sold a few to others…i love being creative!
This cake on it's own is simply gorgeous. I can only imagine how nervous you were cutting into it, especially with others looking on at the same time. But as we all can see, it turned out awesome! I love the "I <3 YOU"!!
It does look a bit labor intensive..but the ones we love are so worth it! Happy Valentine's Day. Can't wait to hear about the WDW trip. 🙂
Thanks:) I was a total wreck cutting into the cake, but that would have happened even without an audience. After spending two days making a cake, the thought of it not turning out as hoped was stressful. I was so relieved to see it was practically perfect.
Happy Valentine's Day to you too:)
Love the great ideas
I absolutely love your blog, recipes and photos. I look at them with awe because they are so amazing and beautiful. So much God-given talent! If I win this, I will "attempt" to make this cake, but I am sure it will turn out looking like a 3 yr old made it. LOLOL. Thanks so much for an awesome giveaway!!
That is so nice to hear. I do feel very blessed to have a creative talent and believe we all have it within us to be creative. I was fortunate to have an artist for a mother who encouraged my creative spirit. I hope I help to encourage yours!
I just recently got into decorating cookies and cakes. I am much more of a cook than a baker or artist… but I have fun trying!
Gorgeous
Thanks, Darce:)
I love to decorate but I do basic stuff and I have never used fondant!
I took a cake decorating class for 8 weeks at the local community college, had fun but that was many years ago and I am far from being a great cake decorator!!!
Love your cake. I haven't tried the cut out method and would start with maybe just hearts inside.
Thanks, Sandy. I think starting with simple hearts is a great plan. It's a good way to try out the technique.
I have made a few cakes for my kids' birthdays. I have not used real fondant, only homemade marshmallow fondant. My goals for the cakes I have are much higher than my actual ability, but they usually came out ok (though I usual run out of time and don't get to finish decorating it). I would love to have the actual tools for making/decorating the cakes; it would make it so much easier (especially the fondant mat! I have the hardest time moving large pieces). Thanks for the giveaway!
love to decorate! new. self taught. always eager to learn!
I have only decorated basic cakes with basic frosting, but I would like to try fancy piping at some point…!
I am not new to cake decorating but I am no means an expert! My fondant work is much better than icing decorations. I love this cake idea!
Thanks, Rachel. I made a handful of cakes back in the 80's before fondant came on the scene. Working with icing can be very challenging, that is for sure. Fondant is a nice tool to use to decorate a cake.
I am definitely a novice cake decorator, but I have fun! Your cake is AMAZING and perfect!
Thanks, Sue. I've really only been decorating cakes seriously for a little over a year and have learned so much.