Easy Love Cake
Use this cake decorating tutorial to make an easy Love cake for Valentine’s Day, Mother’s Day or Anniversaries with fondant, sprinkles, edible markers.
As most of you know, I love edible markers and used them to make this cute Valentine’s Day Cake. I have also used edible markers on this Spring Cake and these Stencil Cupcakes and even these Valentine’s Day Fruits!
How to make love cake?
- Bake cakes- A pink velvet cake was perfect for this holiday.
- Let it cool- Until it’s room temperature.
- Make icing- And color it pink, if necessary.
- Assemble– Place one cake on cake stand, ice the top, then, place the other cake on top and then, ice the whole cake.
- Spread fondant- And let it dry.
- Decorate– With edible markers and sprinkles.
Variations for love cake design
Write different messages- You can get as creative as you like and even write a message for other holidays (E.g. Boo! for Halloween, Holly Jolly for Christmas e.t.c.)
Choose different colors- The color palette here was a clean and bright pin and white but you can go with any colors you like. Just be sure to use gel colors when coloring fondant because it’s thick and don’t make the fondant sticky.
Make a larger tiered cake- The cake you are seeing today is small. It’s only 6 inches.Regardless of the size of the cake, the same steps can be applied to a larger cake too.
Add cake fillings- Such as Homemade Strawberry Jam or other preserves.
Consider flavoring fondant- Use clear extracts so it doesn’t discolor the white fondant and choose a flavor that compliments the cake and frosting flavors.
Tips and Techniques for I love you cake
Sit at eye level- This makes cake decorating so much easier, in general.
Let the fondant covered cake dry- Allow the cake to sit at room temperature for 30 minutes to 1 hour and then write on it. If you don’t do this, the tip of your marker will make dents in your fondant and can even make tears.
Practice writing- Before you start writing on the cake, I highly recommend practicing on scrap pieces of fondant, just to get the hang of it! This way, you will be more confident and prepared when you finally start writing on the cake.
Go slow and steady- Any writing mistakes cannot be reversed. You would have to peel off the fondant and start over again.
Don’t decorate a warm cake- The cake must be completely cool before it’s decorated with fondant. If the cake is warm, the fondant and icing will start melting and you will end up with a sticky mess.
Homemade fondant vs. Marshmallow fondant- Either can be used. I prefer homemade fondant because it tastes really good. The great thing about store-bought fondant is that you can buy it pre-colored and don’t have spend time kneading in color, which is a tedious process.
Don’t use a lot of corn syrup– Corn syrup works as a “glue” to stick sprinkles on the cake. A small quantity goes a long way. Using a lot causes it to leak out from the sides of the sprinkles and it looks messy.
Room temperature- Sore decorated cake in a covered box for 24 hours.
Refrigerate– Store in a covered box for 3-5 days.
Freeze– Decorated cakes cannot be frozen because when they thaw, the fondant decorations become sticky due to condensation.
More Decorated Cakes
- Chocolate Bark Cake
- Easy Mother’s Day Cake Tower
- Easy Beach Cake
- Fondant Flower Cake
- Modern Abstract Cake
- Blue Ombre Cake
- Butterfly Cake
Easy Love Cake
- Bake your cakes and allow them to cool completely.
- While they are cooling, prepare strawberry frosting.
- Place one cake on a cake stand or serving dish.
- Spread frosting on top.
- Then, place the other cake on top and press gently to secure it in place.
- Now, frost the entire cake completely.
- Roll out white fondant and spread it smoothly over the frosted cake. Cut off excess fondant around the base of the cake with a knife or a pizza cutter.
- Allow this fondant covered cake to sit at room temperature for 30 minutes to 1 hour so that the fondant dries up a little.Tip: you don't let the fondant on this cake to air dry, the tip of your marker will make dents in your fondant!
- Then, write " L VE" on it with a black edible marker. Make sure to leave some space in the center for the heart sprinkle.
- Brush a bit of corn syrup in the space between all the "L VE."
- Stick small heart sprinkles there.
- Spread more sprinkles around the base of the cake. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.