Best Giant Heart Sunglasses Cake Recipes

GIANT HEART SUNGLASSES CAKE

Steps:

• For the Cake:.
• Preheat oven to 350 degrees F. Spray two 9-inch square cake pans with nonstick spray. Line the bottom with parchment paper and spray with nonstick spray.
• Prepare cake mix per package directions, adding in the packages of vanilla pudding mix.
• Scoop 2 ½ cups of batter into a small bowl. Scoop another 2 ½ cups of batter to another small bowl.
• Color one of the small bowls a dark blue shade, folding in about 1 ½ teaspoons of Deep Blue gel coloring.
• Color the other small bowl to a light blue shade, folding in about ½ teaspoon of Deep Blue. You should have white, dark blue, and light blue batters.
• Using a small ice cream scoop, drop alternating scoopfuls of the batter colors into the cake pans, dividing evenly. Swirl the batter with a wooden popsicle stick, making sure to get all the way down to bottom of the cake pan.
• Bake for 35-40 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool 20 minutes. Invert onto a wire rack and let cool completely. Wrap each square cake in plastic wrap and freeze overnight.
• Print a large sunglasses stencil online and cut in half, dividing the two frames. Unwrap the frozen cakes on a wooden cutting board and position the stencil halves on top. Trim around the stencils, with a sharp paring knife.
• Transfer trimmed cakes to a large cake board or platter, matching up halves to create one large pair of sunglasses.
• Frost the cake with a crumb coat of pink frosting. Chill in fridge or freezer for about 10-15 minutes or until frosting is hard to the touch.
• Meanwhile, cut the lenses out from stencil. On a surface lightly dusted with cornstarch, roll out the yellow fondant using a silicone rolling pin. Place one of the heart lenses on top and carefully cut out using a sharp paring knife. Place on a parchment-lined baking sheet. Repeat with the other heart lens.
• Transfer some of the pink buttercream to a piping bag fitted with a #803 tip. Frost cake all over with buttercream, using the piping bag to apply on the sides. Smooth out with a small offset.
• Place back in the fridge or freezer about 10-15 minutes or until the frosting is hard to the touch.
• Using a non-patterned sheet of paper towel, gently smooth out frosting, buffing out any harsh lines or imperfections. Position fondant heart lenses into place.
• Let cake sit out to room temperature before serving, about 30-45 minutes.
• For the Lemon Swiss Buttercream:.
• Prep everything first!
• Bring a small saucepan with an inch of water to a simmer.
• Whisk egg whites and sugar together in a stand mixer metal bowl and attach a thermometer.
• Set the bowl over the simmering water, making sure the bottom is not touching the water. Whisk constantly and allow the mixture to reach 160°F.
• Immediately transfer bowl to a stand mixer fitted with a whisk attachment and whisk on high until stiff peaks and glossy and doubled in size, about 10 minutes.
• Switch to the paddle attachment and drop speed to medium. Add in a couple chunks of butter at a time, fully incorporating before adding more.
• Once all the butter is mixed in, increase speed to medium-high and beat until smooth. Then beat in extracts and salt.
• Fold in about ½ teaspoon Deep Pink gel food coloring with a spatula.

KAHLUA SWIRL CAKE

Steps:

• Grease and flour 9 inch fluted tube pan.
• Prepare streusel filling by mixing all together.
• Preheat oven to 350 F.
• Resift flour with baking powder, soda, salt and mace.
• In large bowl, combine butter, sugar, eggs and vanilla.
• Beat 2 mins on medium speed (batter may appear curdled).
• On lowest speed, blend in flour alternately with sour cream and Kahlua.
• Turn 1/3 batter into prepared pan.
• Cover with 1/2 streusel filling, an additional 1/3 batter and remaining streusel.
• Top with remaining batter.
• Bake for 45 mins, or until golden brown.
• Remove from oven and let stand for 10 mins.
• Invert onto cake rack; cool until lukewarm.
• Remove pan.
• Combine all glaze ingredients and beat until smooth.
• Spoon over top of lukewarm cake.
• Garnish with pecan halves.

RIVERDALE DINER CAKE

Steps:

• Preheat oven to 350 degrees F. Line 3 9 inch square baking pans with parchment paper and spray with nonstick spray.
• Prepare boxed cakes according to package instructions, adding in 2 tablespoons of malt powder to each batter. Also add 1 teaspoon of strawberry extract to the strawberry batter.
• Pour batters into prepared cake pans and bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let cakes cool completely then trim tops to level. Chill cake layers while you make the buttercream and decorations.
• Beat butter alone in a stand mixer fitted with a paddle attachment until fluffy. Add malt powder, salt, and about ½ cup of sugar. Beat until combined. Gradually beat in remaining sugar. Add the milk, vanilla, and food coloring. Beat to combine. Transfer frosting to a piping bag.
• Pipe the outline of an arrow with red candy melts onto a parchment-lined baking sheet and let set. Fill the arrow with black candy melts and let set. Pipe a rectangle with white candy melts and let set. Flip white rectangle over and attach the arrow onto the smooth side of the rectangle with candy melts. Let set. Flip over and attach a skewer or lollipop stick to the back of the rectangle with candy melts. Let set.
• Pipe a large half-moon with yellow candy melts onto a parchment-lined baking sheet, about 7 x 5 inches . Lay 4 large wooden popsicle sticks on top. Pipe yellow candy melts over the popsicle sticks and spread to cover with a small offset. Let set. Flip over and pipe black candy melts on the flat side to resemble leaves. Let set.
• Pipe three rectangle outlines with red candy melts, about 3 x1 ½ inches, onto a parchment-lined baking sheet. Fill the inside of the outlines with orange candy melts and immediately cover with orange sanding sugar. Pipe a black hood with black candy melts and let set. Attach to one of the rectangles with candy melts.
• Dust cornstarch over a work surface and roll out some red fondant. Use metal letter cutters to cut out 'D,' 'I,' and 'E.' Transfer to a parchment-lined baking sheet. Roll out some white fondant and cut out 'N' and 'R.' Set aside.
• Position the chocolate cake layer on a cake board and top with a layer of buttercream. Top with the strawberry cake layer, another layer of frosting, and then the vanilla cake layer on top. Frost a thin layer of buttercream all over and freeze for 15 minutes. Frost entire cake with buttercream.
• Position fondant 'DINER' letters on side of the cake in the center top area. Use a skewer to add indentations on the front and sides of a cake to resemble side paneling.
• Stick on windows and door onto front of cake underneath 'DINER.'.
• Pipe red drips on the sides of the cake with red candy melts. Cover top with red candy melts and spread with offset spatula. Immediately insert moon and arrow sign into top of cake.

1234 CAKE

Steps:

• Cream butter, adding sugar gradually, beat in eggs one by one.
• Sift dry ingredients together and add to first mixture alternately with milk and flavouring.
• Bake in greased loaf pan or 9" round or square pan.
• Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.

CONVERSATION HEART CAKE

Steps:

• Preheat the oven to 350˚ F. Coat a 9-inch round and a 9-inch square cake pan (2 inches deep) with cooking spray. Prepare the cake mixes as directed; divide between the pans. Bake until a toothpick comes out clean, 30 to 35 minutes.
• Let the cakes cool, then remove from the pans. Trim the tops of the cakes with a long serrated knife to make them level. Cut the round cake in half as shown.
• Working on a cake board (you can cut the board into a heart shape to fit the cake) or a cutting board, position the 2 half circles of cake against 2 sides of the square cake to make a heart.
• Cover the cake with the white frosting, using the frosting to fill in any gaps between the cakes.
• Combine the marshmallows and water in a large microwave-safe bowl. Microwave, stirring with a rubber spatula, until melted and smooth, 1 to 2 minutes. Add the green food coloring and stir until smooth.
• Transfer the marshmallow mixture to a stand mixer. Gradually add all but 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter.
• Scrape the marshmallow fondant onto a sheet of parchment and knead in confectioners' sugar until it's no longer sticky. Dust the parchment with more sugar; roll out the fondant until it's large enough to cover the cake, at least 13 by 16 inches.
• Carefully flip the parchment and fondant onto the cake; peel off the parchment. Gently press the fondant against the sides of the cake and smooth with your hands; trim the excess. Brush off the extra sugar.
• Use the wide end of a chopstick to press letters into the fondant (it's best to do this before the fondant dries out). Use a small brush to paint hot pink or red food coloring in the letter indentations.

RASPBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.

APPLE SWIRL CAKE

Steps:

• Peel, core, and chop apples into small pieces.
• Mix together with 3 tablespoons sugar and cinnamon.
• Set aside.
• In large bowl, combine sugar and cooking oil; beat.
• Add eggs, orange juice, and vanilla.
• Sift together flour, baking powder, and salt; add to creamed mixture.
• Beat until smooth.
• Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.
• Repeat.
• End with layer of batter on top.
• Bake at 325 degrees F for 60 minutes or until cake tests done.
• Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
• Sprinkle with confectioners sugar.