This heart-shaped cake covered in mini red rose swirls was a birthday cake gift from a sweet lady to her hubby. She wanted something that was an expression of love. I'm sure this cake would be perfect for Valentine's day as well!
The cake is 3 layers of vanilla bean butter cake, with vanilla bean German buttercream in between the cake layers. I'm so in love with German buttercream. It's silky, rich and smooth, yet light. I don't understand how it can be so, when it's made with 6 egg yolks! German buttercream, also known as crème Mousseline, is a luscious buttercream that starts off with a rich pastry cream base, which is chilled and then added to whipped
butter.
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| seeds scraped from a vanilla bean pod |
It's absolutely heavenly with the addition of the seeds scraped from an entire vanilla bean. See those little black dots in the buttercream? That's real vanilla bean goodness. German buttercream tastes great, but it doesn't hold its shape as well as meringue-based buttercreams, so it's better off used as a cake filling rather than a frosting.
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| vanilla bean German buttercream |
I used a small star tip to frost the cake with mini rose swirls in Swiss meringue buttercream. I used maybe half a teaspoon of Sugarflair's SuperRed food gel to get the buttercream this nice vibrant shade of red. I used a simple font tappits cutter for the fondant lettering at the base. The birthday hubby's wife was so funny cuz she didn't want to tell me how old her hubby was turning. She just as for "10 or so candles"! haha. Hope she and her hubby and all their friends at his birthday celebration enjoyed this yummy vanilla bean cake.
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| double vanilla bean birthday cake |
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