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For the cake. Preheat the oven to 325 degrees F. Coat two 9-inch cake pans with cooking spray and line the bottom and sides with parchment paper. Soak the cake baking strips in water. Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of a mixer, then stir in the sugar.

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Divide the batter evenly between the pans (about 520 grams each). Bake until the cakes pull away from the sides of the pans and the tops spring back when touched gently, 23 to 25 minutes. Meanwhile, wash and dry the stand mixer bowl and paddle attachment. Place the pans on a wire rack and let cool for 15 minutes.

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Step 2: Make the Heart Shape. Place the cardboard base you created in Step 1 onto the turntable. Spread a little buttercream onto it before adding the first cake layer on top. Position the two curved pieces that you cut off in Step 1 to be the top of the heart, then use some buttercream to adhere them.

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Instructions. Preheat your oven to 180°C, 350°F, Gas Mark 4. Grease and flour your heart muffin pan, or cake tin. (see notes) To make the Victoria sponge cakes, cream the butter and sugar until pale, light and fluffy. Add the eggs, one at a time followed by a tablespoon of flour if it starts to curdle until all the eggs are combined.

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Leah Maroney. The first step in making this cake is to make the batter. Since it will take two different shapes, square and round, to make the heart shape, start with making enough batter for a two-layer cake. You will need to divide the batter between one 8-inch round pan and one 8-inch square pan. Continue to 3 of 6 below.

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It's simple. Make your batter, then pour half into an eight-inch round pan and other half into an eight-inch square pan. Bake the two cakes following your recipe's directions; once they've had a chance to cool, level the tops, and cut the round cake in half, creating two semi circles. Arrange the square cake as with one corner pointing toward.

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Preheat oven to 375°. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water.

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Preheat the oven to 350 degrees. Grease a 6-inch round cake pan and a 6-inch square cake pan with non-stick spray. Line the bottoms with parchment paper and set aside. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.

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Let cake cool completely in the pan set on a wire rack, about 30 minutes. Once cake is cooled, use a small heart-shaped cookie cutter to cut and remove about 32 mini hearts from the cake. Set heart cakes on a tray or board you can decorate them on. Decorate each mini cake with the pre-filled pastry bag of frosting.

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This cake yields a large 1 layer cake. Prepare the cake mix as directed on the back of the box or whatever cake recipe you are using. Pour half of the batter into a 8-inch square pan and the other half in an 8″ round pan. Eye ball the cake batter to make sure the thickness of it in each pan looks similar.

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Whisk until smooth. Whisk in your red food coloring (if not using a strawberry cake mix) until you achieve a good pink color. Pour cake batter into a greased loaf pan and bake for 40-50 minutes, until a toothpick comes out clean with only a few moist crumbs stuck to it. Let cool completely before using.

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In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes.

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If you want to add fondant to your cakes, roll out onto some parchment paper and cut out with the same heart cutter you used when you cut out your cakes. I added in a bit of edible shimmer. Add your fondant hearts to the top of your cakes and press down slightly. Add another thin layer of buttercream if the fondant isn't sticking.

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Pour in the oil, milk and add eggs. Using a wooden spoon, combine all the ingredients until you get a nice smooth batter. Pour in wine - a small amount at a time. After each addition, mix well. Line 2 round cake tins with baking paper (The tins should be 8 inches/20 centimeters wide).

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Step 3: Decorate the Cake. For the top border, prepare a decorating bag with tip 1M and about a cup of the remaining frosting. Pipe stars around the top edge of the cake. Finally, top the border with the Valentine nonpareils and confetti sprinkles from the mix.

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The mini heart cakes are easiest to assemble from cold or frozen. Cut out 12 mini hearts with a 2" heart-shaped cookie cutter or biscuit cutter. Place the cold or frozen cut out hearts on small cake boards or flattened cupcake liners. Carefully saw each heart in half to make two cake layers.