Polka Dot Cake...
I'm hoping to give the hearts - or maybe another shape - another chance some time soon. But, if you want to try it yourself... and certainly get better results... let me tell you what worked, and what decidedly did NOT.
Strawberry Cake, and added some extra pink coloring to make it brighter inside of the chocolate. (I should have added even more, actually.)
I then used a small heart cutter to cut the cake into heart shapes. (Similar to how made the Polka Dot Cake.)
Strawberry Icing that is awesome, I just added some pureed strawberries to regular buttercream icing.
The Decorators' Buttercream is a little different consistency than the Swiss Meringue Buttercream, so it just didn't work the way I'd planned. (And it didn't taste as good, either.)
Then, I didn't feel like going to the store to buy heavy cream to make the Ganache. That's okay, half-and-half is close enough, right?
The half-and-half ganache never set up. It stayed runny. After more than an hour in the fridge... runny.
Slippery ganache on top of thick buttercream makes for an unstable middle of a cake.
(This is where the scary music would play. duh-duh-duh!)
Click the Links Below to See:Other Baking Fails & Fixes
The Polka Dot Cake
A Better Chocolate-Covered-Strawberry Cake
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