Hello everyone, we hope you had an amazing weekend and that your week is off to a great start! And if you hosted or went to a Super Bowl viewing party, then we hope you ate lot’s and lot’s of food like us! 🙂
If you’re anything like us, then you don’t have any plans for Valentine’s Day. Well, other than eating this whole cake for dinner and watching Netflix all night! Whether or not you have plans, you can make this cake! It would be fun and after you’re done you’ll realize it wasn’t even that hard!
If you don’t want to make a 4 layer cake, simply follow the same steps, but make it with 2 or 3 layers, whatever you prefer. Also, we used chocolate cake, but you can use whatever flavor you want: yellow, white, red velvet, funfetti, whatever is your favorite!
4 (9-in) chocolate cakes
3 batches of Buttercream Frosting
1 large spatula
2 small offset spatulas
2 size 12 tips
2 pastry bags (re-usable or disposable)
red food coloring
Gum Paste- white (or fondant or marzipan if you can’t find gum paste)
Step One: Stack and Crumb Coat Your Cake:
Start by putting a little dab of buttercream onto whatever your placing your cake on. This helps to keep the cake from moving around while you’re decorating. Also, if you have a turntable or something that spins, we recommend that you put your cake on that, it will make it easier to decorate. Once you have the first layer down, cover the top with white frosting. Put as much frosting in the middle as you like, just know that we put a thin layer between our cakes. If you make a thick layer, you may need to make more buttercream frosting then we put in the ingredients. Repeat this process until all of your cakes are stacked.
Once your cakes are stacked it’s time to crumb coat! This doesn’t need to be thick since it’s just to catch all your crumbs. We cover the cake in a thin layer of the buttercream, then take your spatula around the whole cake and take off any access. You can watch exactly how we do it in the video below! It doesn’t need to be perfect because we’re going to cover it up with the top layer of decorations. Once it’s coated, chill for 30 min.
Step Two: Decorate the Sides of the Cake
Divide your remaining buttercream into 2. Color one red, you can make it as deep a red as you like (it’s all up to you!) and leave the other one white. Once you have them colored, put them into your pastry bags, that are fitted with the size 12 tips.
Now, it’s time for the fun part: decorating! 🙂 For this cake, start by placing dots every other color: start with red at the bottom, put white above that, then red above the white, and continue with this pattern until you get to the top of the cake. Once this is done, use your 2 off-set spatulas to “smear” the dot. This simply means to place the tip of your spatula into the middle of the dot and press and move the spatula to the right in one motion. (this might sound confusing, but it’s not, if your confused, watch our video at the end of the post and it’ll make sense!) Don’t worry if you get confused, we can’t tell you how many times we started with the wrong color, just use your off-set spatula to scrape it off and redo it. (we did this more times then we will ever admit too!)
Now, for the next column, repeat this process, but start with the opposite color. So, if you started with red in the first column, then start with white in this column. This will help you achieve the checkers look. Repeat this process over and over until the whole cake is decorated! When you’re doing this, make sure to use one off-set spatula for red and the other for white, so you don’t mix colors. See, we told you it wasn’t too hard! 🙂
Step Three: Decorate the top of the Cake
For the top of the cake, we’re going to do the same thing as the sides, except instead of working in columns, we are going to be working in a circle. So, if your starting with red, place a red dot onto the cake, “smear” it, then place the white dot and “smear it. Repeat this process until you have a full circle. When you start the second circle, start with the opposite color.
Continue this way until you have about 2 circles left in the middle. Make these all red, because this is where we are going to place our white roses and the red is a better background color for them, it makes them pop more! For the very middle, you only need to make a dot, there isn’t a need to smear it. Look, it was the easiest one! If you aren’t going to use the roses, it’ll still look amazing, but just don’t make the last two circles all red, continue with the every other pattern.
Step Four: Make the Roses:
Start by rolling out the gum paste until it’s about an 1/8 in thick. Once it’s rolled out, use a piping tip to cut the gum past into equal circles. You’ll need about 45-60 in order to make enough roses. Make sure you work quickly because, the gum paste will quickly dry out. You can cover it while you work to help with this.
Once the circles are all cut out, make the roses. This is probably the hardest part of the whole cake. But you can do it, you might need to make a couple practice ones, so cut out some extra circles if you can. Grab a circle and smash it a little thinner. Roll it up, but leave a little bit unrolled. Take the next circle, smash it just like the first one. Now, tuck it into the little unrolled part of the last circle. Leave a little bit unrolled, just like the last one. Continue like this until you’ve used 5-6 gum paste circles. Repeat this process until you’ve used all the circles. Again, there’s a video down below to watch, we think it’ll make more sense to watch the video. Also, the process is the same for gum paste or fondant, so whichever you used, you can still follow the video!
When you’re done with the roses, place them into the middle of the cake, so it looks like a bouquet. We did 6 in a circle around the center dot of red, then placed the 7th into the middle of all of them.
Thank you for reading! If you make this (send us a picture, we’d love to see it!), have questions, or suggestions, let us know in the comments below, on instagram (@unchartedbakers), or via email (email@example.com).
Check out the video to help: