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Heart-shaped
wedding cake. Each tier is
in a heart shape. Cake is covered with Italian
buttercream and Swiss Dots are used for decoration.
Heart shaped cake pans were not available for sizes requested,
so a template was made for the hearts: A large heart was drawn on
parchment and perfected. The largest heart was used
as a model for the next size, and that size for the next and so forth.
Each size of heart was decreased evenly so that the
proportion of the hearts would remain intact.
Large sheet cakes of vanilla sponge were baked and
each heart template was placed on top and carefully cut out.
The cutting was most important as the sides of the heart
could not bow inward or outward and had to be perfectly straight.
The cake tiers were then made from the heart-shaped sponge cakes.
Made for wedding at the Ritz-Carlton, Laguna Niguel
by Renee Shelton. Original design from a request from bride.
Copyright
© 2004 Renee Shelton