Description
This romantic Coquette Cake brings a vintage farmhouse aesthetic to your kitchen with its delicate heart shape and intricate buttercream ruffles. Perfect for special celebrations, this guide teaches you how to transform simple cake layers into a professional-looking masterpiece using classic piping techniques.
Ingredients
- Two 8-inch round cakes, completely cooled
- 9 cups thick vanilla buttercream frosting
- AmeriColor Deep Pink food color gel
- AmeriColor Fuchsia food color gel
- Edible pearls or sugar dots (optional)
Instructions
- Using a serrated knife, carve the two 8-inch round cakes into a heart shape by removing two small wedges from the bottom and one notch from the top center.
- Apply a thin crumb coat of buttercream over the entire surface of the heart cake and chill in the refrigerator for 30 minutes to seal the surface.
- Apply a thicker second layer of frosting, smoothing the top and sides with an angled spatula or icing smoother to create a clean canvas.
- Using Wilton Tips 4B and 32, pipe shell borders and stars around the base and top edges, then use Tip 102 with a rhythmic motion to create delicate side ruffles.
- Finish the design by using Tip 3 to pipe a custom message or fine dots across the top surface for a professional, vintage look.
Notes
To prevent the cake from sliding during the carving process, use a small dab of buttercream to secure the bottom layer to a 10-inch cardboard cake base. If you find your ruffles are drooping, your buttercream may be too warm; simply chill the piping bag for five minutes to firm up the frosting for sharper detail.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Decorating
- Cuisine: American