XOXO VALENTINE’S DAY CAKE
XOXO Valentine’s Day Cake – how to make a pink striped buttercream cake decorated with chocolate lips, hearts and an XOXO topper. A fun valentine idea full of hugs and kisses by our contributors, Mary and Brenda Maher of Cakegirls.
I know that Valentine’s Day is typically filled with romance and is a chance to show your affection to that one very special person that makes your life so complete. Well, I get that. And, yes, I adore my husband. But I have so many people in my life that love me and that I adore that, this year, I’m making a cake that’s a bit bigger than dessert for two. This pretty little cake design is iced in pink ombre buttercream and topped with chocolate X’s and O’s. It’s sprinkled with kissy lip and heart decorations all over the sides and filled with layers of red velvet. I’m going to share this with my kids and some friends and my husband as well because this dessert most definitely serves more than two.
The striped buttercream technique can be done in both a Swiss meringue icing or an American style buttercream — we went with a basic crusting buttercream. Although it’s not a must, we feel like red velvet cake is the way to go for cake flavor. If red velvet is not your cake of choice, then we recommend a rich chocolate cake as a great alternative.
XOXO VALENTINE’S DAY CAKE
a tutorial by Cakegirls
- 6″ Round Layer Cake
- Pink Gel Paste
- Red Candy Coating
- Pink Candy Coating
- X Shaped Sucker Mold
- O Shaped Sucker Mold
- Mini Lips Mold
- Large Heart Sprinkles
- Sucker Sticks
STEP ONE: FROST YOUR CAKE IN OMBRE BUTTERCREAM STRIPES
Make a batch of your favorite buttercream frosting. Either a meringue based buttercream or a basic crusting buttercream will work. Divide frosting into three portions and tint to your desired colors. We chose dark pink, light pink and white. Place each color in a piping bag. Trim the bag so that the opening is about 1/2″ wide. You can also fit the bag with large open piping tips.
Assemble your cake by stacking the cake layers, filling with buttercream between each layer. Coat exterior with a thin layer of frosting to lock in the crumbs. Refrigerate 10 minutes or until firm. Next, use your icing bags to pipe rings around the cake starting with the darkest color on the bottom. Then fill the top of your cake in with the lightest color (in this case, white).
Use a spatula to swipe around the cake, making the sides flat as you go. You will be removing excess buttercream along with making the sides smooth. Be sure to clean off any excess that your spatula is picking after every swipe so that your spatula stays clean.
Once your cake is sufficiently “drum shaped”, heat your metal spatula or icing blade under very, very hot water and then dry it completely. Lightly smooth the sides of your cake, like you did previously, but this time try not remove any excess buttercream. Once again, keep your spatula clean in between swipes and keep reheating/drying it off as necessary. Smooth the top using the same technique. To see this technique in more detail, check out our striped buttercream tutorial.