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Renshaw
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Rainbow Heart Cake Recipe

Makes

1

Decorating Ingredients

  • 2 6 x 2 Round red velvet cakes
  • 2 8 x 2 Round red velvet cakes
  • Frosting
  • 5 lb Renshaw White Ready to Roll Fondant
  • 1.5 lb Renshaw Red Ready to Roll Fondant
  • 1.5 lb Renshaw Green Ready to Roll Fondant
  • 1.5 lb Renshaw Yellow Ready to Roll Fondant
  • 1.5 lb Renshaw Blue Ready to Roll Fondant
  • 1.5 lb Renshaw Purple Ready to Roll Fondant

      • Decorating Instructions:

    1. Take half the frosting and spread on the top of the bottom layer of both the smaller 6in and larger 8in red velvet cakes. Place the top layers of sponge on top of the frosting layers to create two sandwiched red velvet cakes.
    2. Place the larger 8in red velvet cake onto a 10 in round cake drum and the smaller 6in red velvet cake onto a 6in round cake board.
    3. Knead half the Renshaw White Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
    4. Lift the white fondant over the larger 8in red velvet cake, smoothing down the sides with the palm of your hand. Trim excess any fondant from the base. To give a sheen to the surface, smooth with the palm of your hand.
    5. Knead the remaining half of white fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
    6. Lift the white fondant over the smaller 6in red velvet cake smoothing down the sides with the palm of your hand. Again, trim any excess fondant from the base. To give a sheen to the surface, smooth with the palm of your hand.
    7. Taking the larger 8in cake, evenly space and insert four pieces of plastic cake dowelling into the centre of the cake, ensuring that the smaller 6in red velvet cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger 8in red velvet cake using wire cutters or strong scissors.
    8. Gently stack the smaller 6in red velvet cake on top of the larger 8in, first removing the cake board and securing in position with royal icing.
    9. Knead the Renshaw Red, Green, Yellow, Blue and Purple Ready to Roll Fondant separately on a work surface lightly dusted with confectioner's sugar. Roll out each fondant to the same thickness, and using a heart shaped cutter, cut out the different coloured fondant hearts required to decorate your cake.
    10. According to your preferred colour pattern, stick the coloured fondant hearts in two rows around both the smaller 6in and larger 8in iced red velvet cakes using water, ensuring that each row displays a different colour than the fondant heart displayed above or below.

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