Cut small wedges, one at a time as needed, out of your baked colored cake. I am using a heart cutter. You want your pieces to be in a wedge shape so they will fit TIGHTLY together.
Here are all my pieces cut out ready to go. This pink cade was baked in a 7″ x 3″ pan so that it would fit in an 8″ x 3″ pan for the second baking.
Now I have placed a little bit of cake batter in the bottom of my pan. I also place a flower nail to get even baking. My first attempt took the center so long to get done the edges were a bit dry. The pieces will stand up by themselves. Make sure to push down close to the last piece so you don’t get any chocolate mix inbetween the hearts.
All stacked in tight. Now you will cover with the batter you have left over… I didn’t use ALL my batter… just make sure you cover the pieces.
Bake. I baked this 8″ x 3″ cake for about an hour at 350 degrees. Just keep checking every 5 minutes or so until done.
What a neat technique, clever! What recipes did you use? Maybe a moister pink cake since you have to bake it again ? or a butter cake that is dense?