Heart Wedding Cake Display Options
Essentially, and as with most wedding cake designs, there are five display options for a heart wedding cake:
A simple single standalone cake - perfect for any wedding where the guests are small in number.
Stack a number of heart wedding cakes atop one another to create an imposing focul point - ideal for a more traditional wedding with a large number of guests.
Use pillars to add height to a tiered heart wedding cake - if you thought the stacked wedding cake was imposing, just wait till you see this one!
A tiered wedding cake, but stagger the tiers on individual stands at differing heights, or on an elaborate single stand designed for such a purpose. This visually creates more 'depth' to the cake and allows for more decorative items to be placed on top (but obviously adds to the expense!)
Serve individual heart wedding cake portions to each of the guests - a contemporary twist on the norm.
Heart Wedding Cake Decoration & Flavour
Whichever display option you plump for, you will still need to consider both the cake decoration and taste aspects up front.
Cake flavour is very much an individual preference and you are only really limited by your imagination and the skill-set of your cake maker. From a simple jam and buttercream filling to something more elaborate like an apple and cinnamon flavouring, there are a world of options out there. For more ideas, be sure to check out our wedding cake tastes & flavours articles.
Decoration-wise, a heart wedding cake is OK to decorate, but not as easy as square or round cakes. Once iced, adorning it with certain designs, motifs, flowers, figurines and alike should be feasible, but be sure to check with your cake maker. For advice and tips on this front, our wedding cake decoration articles are packed with ideas and are well worth checking out.
How to Ice a Heart Wedding Cake
For those planning to make their own heart wedding cake or who are making it on behalf of a friend or relative, it's crucial that you know how to ice the cake. Whilst buttercream, royal icing, fudge icing and more are used, the chances are that sugarpaste icing (also known as 'fondant icing', 'regal icing' or 'ready-roll icing') will be the order of the day. For the less-experienced, making and icing a heart wedding cake in sugarpaste icing can be tricky to master, so to help you out, here's our handy guide:
1. Making the cake is more straignforward than you would have imagined and it all comes down to basic geometry. First up, choose both a round and square cake tin with the same diameter and make enough cake mixture to full both tins. Once baked, simply align a pointed end on the sqaure cake to the bottom centre of your cake board so when looking at it from above it forms the shape of a diamond. Next, take the round cake and cut it exactly in half. Place one half along the left uppermost half of the square cake, and the other half along the right uppermose half of the square cake and voila, a heart wedding cake shape is formed!
2. For the icing, initially cover the sides and top with a thin layer of buttercream icing, adding a little extra to the point at the bottom of the heart.
3. Next, cut the sugarpaste icing into a triangular shape and roll it to around 1/4 of an inch thick, then place it centrally atop of the cake, wrapping a little around a rolling pin first to help lift it. There should be sufficient icing to form a 'skirt' all the way around the cake which overlaps the base by around 1 to 2 inches. Sprinkle a little icing sugar on top then proceed to rub the palm of your hand over the top to smooth out any bubbles.
3. With your hand cupped, gently press the icing at the bottom point into the cake, pulling it in and smoothing it out then do likewise for the recess at the top of the cake. Once done, and using a flat hand and circular motions, gently press the icing into the rest of the cake, pushing from the top to get any air out - repeat until you are content with the finish. With the side of your hand, making a line all the way around the base of the heart wedding cake.
4. With a flat edge cake smoother, smooth the top and sides of the cake once more, then, using a flat knife, trim this excess icing away cutting as close to the cake as you dare! Again using the flat-edge cake smoother, go around the sides and top of the heart wedding cake once more, flattening anywhere necessary