Did anyone else see this on CakeWrecks yesterday?

http://confectionsofamasterbaker.blogspot.com/2010/02/ps-i-cake-you.html

I think it's awesome! I kind of want to do one, but I don't know if I could pull off all that fancy baking

I saw that, it did look really cool. It would be dry as anything, though, that type of batter is pretty dry unless it has a lot of fillings involved. The technique is neat, though.

I just now read her tutorial. Lots of work but cool technique. She said she likes to line the outer edge of the pan with it and then fill it with mousse and freeze it. Would take care of the dryness that way.

That was VERY cool. Thanks for sharing it with us.

What is that about? I cannot open it in my host country and I am very curious. Could someone explain please?

It won't work because this country has blocked all blogs, so if someone could just shortly tell me what this is, I would be really gratefull

The baker piped words onto a silpat in a sheet pan using one kind of batter, froze it, then covered it with sponge cake batter. When it was baked, the words were visible and intact. She then used this thin sponge cake to line a round pan and filled the center with mousse. HTH!

Here is another cute idea for a "heart" inside the cake.

http://iammommy.typepad.com/i_am_baker/2010/02/heart-cake-tutorial.html

thats cool!

Cool idea!!

That is too cool!!!

Oh Wow, THANK YOU, this is awesome.

Wilton makes a heart pan. I have it and it works very well.

The love was frozen. Then another batter was made and poured over the top of the design in a really thin layer and baked. That thin layer was placed around the edge of a pan and the author suggested filling it with a mousse and freezing. So my understanding is the decorative layer with love is a thin "cake" layer around the edge with a different filling inside. The author gives really good instructions with pictures and recipes if you go to the link posted above.

Yeah I'm going to have to go back and look at that, I still can't get it in my head how this was done. I'm thinking if you pipe on a Silpat, that's horizontal. But in the cake it's vertical, which means it would have to be removed from the silpat, stuck to the side of the cake pan and subsequently filled with a contrasting color batter (because you're not going to put the silpat into the cake pan and bake it!) Is that right or am I still missing something?

The message was piped on a Silpat, then batter was poured over the frozen message IN A JELLY ROLL PAN. So, the cake is actually a flat roulade type cake.

The flat baked cake was then wrapped around the inside of a cake pan, like a pan liner, leaving a hollow center, which was filled with mousse.

OKAY I got it now!! For some reason I kept thinking it was baked in a round pan and I just could NOT wrap my brain around the concept!! Thanks for clearing that up!!

Yeah you're missing it cause you are still thinking bake in the pan.

She squirted out the design on a silpat and then used plain batter to fill in the rest of the area and baked it like a large flat cookie. It's a special sponge or something that is flexible and durable. She then removed the cake from the silpat very carefully by flipping it upside down and pealing off the silpat slowly. She then cut the super thin sheet cake into large ribbon like strips and lined her cake pan with those matching up the pattern at the seams. She filled with a layer of cooked cake cut to fit and then filled with a mouse and other stuff and let it set up in the fridge or freezer, decorated and took it out of the pan. The I love You cake part is now the exterior of the cake you see with no frosting on it.

Exactly. The way she has the cake wrapped makes it look like it was baked in a round pan, and that's what threw me. Got it!!

Baking designs into the sides of cake is actually a really simple process. It's used all the time in European bakeries. Usually it is a band of thin sponge decorated which has a striped or dotted design which lines a cake ring then the entire thing is filled with a mousse or bavarian. It's a standard technique taught in pastry schools and used in fancy-pants hotels. Looks impressive but is actually super-duper simple and easy to mass produce.

Compared to the work I see here on CakeCentral, it's really an easy thing to do! Gumpaste flowers -- now those are impressive!