Love is in the Air

The hottest thing right now is geometric cake hearts! My bestie’s wedding is coming up so I thought I would try to make them around Valentine’s Day.

Here is my first try at geometric cake hearts!

Please check back for new posts on my journey of geometric cake hearts lol Also for some bachelorette party tips and tricks coming soon.

So far, after the first try, I can tell that it needs something other than just vanilla or red velvet cake inside. Also, I am not quite sure that blending the cake with frosting is necessary. You should be able to cut out anything from cake to cheesecake to brownies or cookies and put them inside. So I am definitely on a mission to figure out my favorite combination. My boyfriend still loved them though so they are #boyfriendapproved !

For my first try, I used the following tools and ingredients linked:

  1. First things first, make space in your freezer for the silicone molds (they are stackable). Gather a glass bowl that can sit comfortably over a sauce pan like a double boiler.
  2. Bake or prepare the cake (or other filling that can be gluten free), and set aside.
  3. Fill the sauce pan with water until it is just not hitting the glass bowl when it is placed on top. Like a double boiler.

Boil water in a sauce pan at medium-low heat. Try not to set it too high to avoid burning the chocolate. Place about a quarter of the chocolate into the glass and start stirring to melt it. You can remove the saucepan from the heat whenever you think it may be too hot since residual heat can still melt the chocolate. Add in two to three drops of the deep pink gel food dye. You can always do more or less. I like to start with a darker pink and then gradually go lighter whenever I need to melt more chocolate.

4. Fill each heart in the molds with a tablespoon of chocolate, paint brush the chocolate up the sides. Try to do each one at a time. After you have one full mold filled, lightly shake and tap it to release bubbles and smooth out the chocolate. Place in the freezer while you work on the second mold, then place it in the freezer and work on the third. If you run out of chocolate, place a small hand full more in the glass bowl and a small light drizzle of coconut oil. Mix it up and add in some more pink gel food coloring. I started doing a drop and a half to a drop so that I could have some lighter pink hearts too.


Tip: I noticed that not tapping and lightly shaking the mold can make the chocolate more uneven when you bite into it. Also try to layer the chocolate twice. I did it only once in this trial and you could see the red velvet cake through some of the light pink chocolate.

5. While the molds are chilling, start mixing your cake with the frosting like how you would for cake pops (not including the crusts or anything hard from the cake, only use the soft parts). This mixture like a cake pop may not necessarily be necessary. lol This is what I saw previously done but I wasn't a huge fan of the consistency in the end. For one, because I felt as though the combination with the chocolate was too sweet due to the size of the hearts. So next time, I am contemplating not mixing in the frosting, stay tuned! - As I may need to still do a crumb coat of frosting before the chocolate bottoms. But I am also considering adding cookie crumbs or sprinkles!

6. Pull out the molds and begin filling them with the cake mixture. I read to not fill the molds completely, but I didn't listen lmao!!! But yes, less is more. Don't fully fill the molds! It'll help with getting a smooth bottom. Place the molds back in the fridge to chill while you start making the bases of chocolate.

7. Melt more chocolate. I used the same bowl as before without cleaning it out, because I wanted to keep track of the shades of pink. However, it may be best to use a fresh bowl so that you have less of a possibility of speckled pink melting chocolate. It is the bottoms of the heart, so I didn't really care - this was all a test for me. Mix in the gel food dye accordingly.

8. Start covering the bottoms of the hearts with the chocolate. Keeping the molds in the freezer before this point should help keep the cake from spreading crumbs. Now you lightly tap and shake, and take a knife or flat edged baking tool to scrape the molds slightly - try not to do this right away because you want the chocolate to set a little first. Use a damp paper towel to wipe the top edges if possible, to help avoid jagged heart bottoms. You may layer the chocolate bottoms twice if need be. Place the molds back in the freezer.

As you can see from my trial, I only did one layer of chocolate. This makes the filling more visible. I also did not properly clean off the edges of the bottoms before chilling. So this is what to expect if you do this lol

9. Wait about 30-60 mins, the longer the wait the better. Melt a tiny bit more chocolate, color to your liking, and place in a piping bag. You can do regular frosting, but it will not harden well for transport. Make sure your house isn't hot or humid when you pull the molds out of the freezer. Gently pull the hearts out of the mold. With a sharp knife, you can cut off any jagged edges. Lightly drizzle some chocolate on one edge or the entire heart and place the sprinkles. I ordered the rose gold sprinkles by Fancy Sprinkles but was very unhappy by the color combination. So I just used rainbow sprinkles since they are still cute for Valentine's Day. Stay tuned because my next trial will include specially ordered luster dust!

TO STORE: Place a paper towel between layers of hearts in an air tight container. I recommend keeping in the freezer if you live somewhere hot and humid, but the refrigerator is fine!

So there you have it! My first trial at geometric cake hearts. This will work great as a sweet gift for your boo thang. I hope all of my reactions and notes will help you and your yummy creations 🥰 Like always, any tips and tricks are more than welcomed!

XO Starlight