Red Velvet Mini Heart Cakes

 

Mini red velvet heart cakes with a cream cheese frosting! I made these cute mini cakes for a few friends on Valentine's day. I started off by baking a large sheet of red velvet cake and leveling it into two layers. I cut out the hearts with a serrated knife by tracing the outline of a heart I had previously cut on paper. Next, I made a cream cheese frosting using a 2:1 cream cheese to butter ratio. Using a Wilton 2A decorating tip, I evenly piped large dollops of frosting around the border and in the middle of the hearts. After letting both layers cool in the fridge so the frosting would keep its shape, I stacked the cake hearts on top of each other. 

To decorate the top, I sprinkled edible organic rose petals, gold sugar pearls, gold sugar sprinkles, and pink sprinkles that I crushed to a powder. Lastly, I used tempered chocolate in a piping bag to draw small hearts and covered them in edible gold paint once dried.

With the extra cake scraps I had, I cut out smaller hearts with a heart-shaped cookie cutter and piped two stretched dollops to fill the heart shape. I topped these with gold sugar sprinkles and crushed pink sprinkles.