Friday, February 10, 2012
Valentine's Buttercream Heart Cake
8-9" Round Cake
1 Recipe Decorator's Buttercream Icing
Pink or Red Icing Color
Plastic Wrap (for Icing Bullets)
Piping Bags with Couplers
Round Tips (varying sizes - I used 3, 5, 7, 12)
Click the link for my complete tutorial on how to ice a cake.
Color about 1/3 of the icing the darkest color of pink you want. (Remember that it does get darker as it sits.)
For the lighter colors, I then used bits of that darkest color and mixed it with white. For the second-darkest shade it was about 1/3 pink, 2/3 white. For the next step down it was maybe a Tablespoon of pink with 1/2 cup or so of white. And for the lightest color, I pretty much just added white to the bowl that I'd colored the other pinks in, and that pink in the bowl gave it the really light pink shade that I wanted.
I realize now that I could have photographed this process. At the time I didn't see why I would do that. Sorry.
icing bag bullets, and fit with round tips. I started with the largest that I wanted to use, Tip #12.
These take a little practice to get the shape right. I practiced a few on the lid of my icing container before I committed to adding them to the cake.
Also, to save myself extra cleanup, I used the same tip on each color. With the coupler, you can remove the tip from the bag, use a toothpick to clean out the previous color, then put that tip right on the next lighter (or darker) color. I only noticed a slight trace of the previous color when I moved down in shade more than one shade at a time.
But I decided after I did that... that I liked it better before. Of course.
Click the Links Below to See:
An Easy Fondant Valentine's Heart Cake
Bee Mine Valentine's Cookies
More Basic Cake Decorating Ideas and Tips
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