Red-Heart-1
First thing I’m very sorry for my English, but I’m Polish who live in Italy.

In a last few days I saw on this web site a lot of different cake insert techniques which I liked very much. So I invented my own! It is very easy and simple, you don’t have to use any complicated tools. I used this techniques when I made a cake for my husband for our 4th wedding anniversary, and he was very moved when he saw surprise inside the cake. I hope you will like it as much as I do!

List of Materials

  • • Rectangular pan for chocolate mud cake. I used 8 ¾’ x 12’ (21 x 30cm)
  • • Two or more empty bean’s can, the higher the better. I used Ø 2 ¾’ x 4’ (Ø7 x 10cm)
  • • Little hacksaw for metal.
  • • Sandpaper
  • • Sharp knife
  • • Backing sheets / backing paper
  • • Chocolate mud cake
  • • Red velvet or other red color cake
  • • A lot of white filling. I used cheese cream filling.

Photo-1

Cut out protruding edge of cans, then smooth the edge with sandpaper (Photo 1).
If yours can are smooth just skip out this step.

Photo-2

Put round piece of backing paper on the bottom inside each of cans and another one around the walls. Make sure that the paper is much more high than the can. This prevent that cake run out of the can in case it grow up too much (Photo 2).

Photo-3

Bake chocolate mud cake in rectangular pan and red velvet in bean’s cans. Them let them cool (Photo 3).

Cut chocolate mud cake in two thin layers.

Photo-7

With sharp knife cut along each of red cylinders in four quarter (Photo 4).

Photo-5

Cut out along each quarter a triangle piece of cake (Photo 5).

Photo-6

When you watch your red cylinder on the top you have to cut it as it show on Photo 6. Can you see four red hearts?

Photo-71

Put inside of rectangular backing pan first chocolate mud cake layer with the smooth surface down (Photo 7).

Photo-8

Put a thin layer of filling (Photo 8).

Photo-9

Put red hearts UP SIDE DOWN (Photo 9) on filling.

Photo-10

Press gently (Photo 10).

Photo-11

Cover with a rest of filling and put on the top the second layer of chocolate mud cake. (Upss! I forgot to make a photo of this two steps…) Cover cake pan with cake board (Photo 11) and put the cake in refrigerator for a few hours.
Take the cake out from the refrigerator and TURN IT UP SIDE DOWN! Now hearts inside the cake are in the right position!
Cover cake with icing and fondant as you wish and it is done!

Red-Heart-1


Comments

sweetminis Says... 22 Jul 2012 , 8:32pm

cool tutorial, thanks for sharing! can't wait to try it.

al-tomczak Says... 22 Jul 2012 , 11:13pm

For more photo of this cake please visit my Photo Gallery: http://cakecentral.com/gallery/2370874/red-hearts-anniversary-cake Thank You for watching!

Bobbi44 Says... 23 Jul 2012 , 3:06am

Thank you so much!! You explained everything very well!!

laella Says... 23 Jul 2012 , 6:57am

How food safe are the cans that the cakes were baked in?? I read a review from somewhere else and they said that there were fumes coming from the cans because the are lined with a thin plastic layer inside??

MarvinCakes75 Says... 23 Jul 2012 , 5:56pm

Thank you for sharing!!!! can't wait to try this.

traci_doodle Says... 24 Jul 2012 , 12:58am

laella--I'm not a food safety expert, but I have friends that bake bread in cans all the time without any problems. I've noticed that some cans have a white liner on the inside. I'm guessing that was the problem. Most cans are just the regular tin color gray inside. I'm guessing you want one of those.

jgifford Says... 25 Jul 2012 , 9:55am

You make it look and sound so easy! Can't wait to try it. Thank you!

klaudijab Says... 26 Jul 2012 , 2:28pm

cool tutorial!!!!!!!!!!!!!!!1

Annabakescakes Says... 26 Jul 2012 , 7:22pm

That is beautiful, and you did a great job with your English! Just so you know, not to pick on you, we do say, "in case it raises too much" or "in case it should rise too much" rather than "grow up" Our children grow up. ;-) But I a super impressed you have used the correct "too" Many Americans use the wrong one, i.e. to or two.

Spuddysmom Says... 27 Jul 2012 , 10:37am

Thank you very much. This is very informative and fun!

Marianna46 Says... 29 Jul 2012 , 8:07am

Thank you for this - it is a very clear tutorial for a very lovely cake!

al-tomczak Says... 30 Jul 2012 , 12:51am

Thank all of You for your kind words!

Laella - I didn't read that review. I'm not a baker or cake designer. I'm learning how to make cakes with trial and error method and until now I've made only about 15 cakes for my family and for my friends. As you can see on the 1st photo inside my bean's can there's only a little white strip and to protect my cake from can's walls I put inside a baking paper. I guarantee that there wasn't any fumes when cake was baking, there wasn't any chemical odor or any chemical taste of my cake. And after baking the white plastic (?) strip was intact. But after your post I saw that there was different cans with different interior. For example tomatoes cans are all over cover inside with white plastic (?). Probably because tomatoes contains acid. Any way thank you for post! Now I and other person who read this tutorial will be more careful when they choose the right can to do this cake! :-) Traci_doodle - thank you for your support! Annabakescakes - thank you for your English/American lesson. It's never too late to learn something new!

Babbo Says... 31 Jul 2012 , 7:22am

Wow i think this is amazing and definatley something i will try in the future Thankyou

LOLEX Says... 3 Aug 2012 , 9:56am

Wonderful tutorial,thanks

WhimsyCakes Says... 11 Aug 2012 , 5:46pm

Thanks for taking the time to share this! I can't wait to try it!

SmoochiesCreations Says... 14 Aug 2012 , 7:52pm

Great job thanks for sharing :)

paros Says... 17 Aug 2012 , 11:07pm

Very good idea!!!! I can't wait to try it!!!

DonnaBinGrandRapids Says... 24 Sep 2012 , 10:51am

I wondered how this technique would be if cutting cake pieces out. I was thinking of using a cookie cutter with cooked cake to get this technique. Very nice.


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