I’m new to this forum, so this is way out of season

For Valentine’s Day, I created a “three” layered cake which wasn’t iced.

I baked two cakes.  Both were baked in a heart shaped pan made by Nordicware.  The pan doesn’t have to be heart shaped, what matters is that the pan has a raised top.  For example, the heart shaped pan I used had raised flowers in the middle and raised trim around the edge. 

The first cake I made was the Rose Red Velvet Cake from Rose’s Heavenly Cakes. 

The second cake I made was the Chocolate Obvillion Torte from The Cake Bible.  I used white chocolate for this cake.

Here is the tricky part.  I used a cake saw to trim the raised portion from the Red Velvet cake.  As I cut it, I slid it onto a waiting platter.

After that, I placed the White Chocolate Obvillion Torte on top of the Red Velvet Cake. 

The last step was that I then took the portion of the Red Velvet cake and slid it off the plater and onto the top of the White Chocolate Obvillion Torte.  I made sure that the raise portion of the Red Velvet cake were on top of the raise portions of the White Chocolate Obvillion Torte.

For the complete recipe - http://betweenthepagesblog.typepad.com/between-the-pages-blog/2010/02/a-sweet-heart-for-my-sweetheart-cake-recipe-part-1.html

Wow, what a beautiful cake!  Those two colours together are stunning!  I hope the person it was created for enjoyed it!
And don’t worry about the photos being out of season…......we love seeing photos of people’s baking creations!

Very clever, and really beautiful—it looks like a cameo!

This is a real work of art!  I hope you continue to share more of your work, out of season or not.  You really produced a very unique and beautiful cake!

Great innovation!  Hey, I’ll bet you could also laquer the cake, then put your “crown on it” and paint the laquer on the crown, as it is suppoed to show texture very well.  It would be a shiny, all choclate top with the distinct raised pattern.

Such a wondeful job done on that!

This is incredible work, good job!

Anne in NC - 09 June 2010 10:05 AM

Hey, I’ll bet you could also laquer the cake…

Anne,

How do you laquer a cake?  I’m not familiar with that term.

Thanks

Between The Pages - 09 June 2010 08:06 PM

How do you laquer a cake?  I’m not familiar with that term.

Truth be told, I haven’t done it myself, but I’m dying to! This thread shows Matthew’s gorgeous laquered cake so you can see what it looks like.  Rose uses her famous laquer on several cakes, so you should be able to find it rather quickly in your books.

I thought it would be great for your cake for two reasons:

(1) For the cake shown, Rose mentions that the ganache under the laquer must be perfectly smooth, becuase the laquer will show the texture otherwise—which is just what you’d want with your raised portion; and

(2)  The laquer is supposed to be rather friendly for touch-ups, so I thought it would likely take well to being painted over the raised parts (rather than poured).

I think it would be a 2nd gorgeous way of making your cake! 

—ak

That cake is absolutely beautiful and very creative.  Looks like a true labor of love.

How creative to saw off the decorations and put them on top - great! I’m surprised the Chocolate Oblivion came out ok with the white chocolate! Good to know, and thanks for sharing.

That cake is beautiful. You mentioned you were new to the forum; how long have you been baking?

Anne,

Thanks for the suggestions on laquering a cake.  I’ll have to try that sometime.

Thanks for all of the compliments on my cake.  I’ve only been on this forum for a week and everyone has been extremely friendly and helpful.

Something different, what a sweet design!