Vintage Heart Wedding Cake
Create an elegant vintage heart-shaped wedding cake with traditional Lambeth piping, perfect for a romantic celebration or anniversary
Equipment
- 3 Heart-shaped cake pans (8-inch, 10-inch, and 12-inch)
- Cake leveler or serrated knife
- Cake boards (heart-shaped, corresponding to each tier size)
- Cake turntable
- Offset spatulas (small and large)
- Piping bags
- Various piping tips (round, star, leaf, and petal tips)
- Cake dowels or support rods
- Bench Scraper
- Stand mixer
- Cooling racks
- Antique or vintage cake stand
Ingredients
Vanilla Cake Layers
- 5 cups All-purpose flour
- 4 cups Granulated sugar
- 5 teaspoons Baking powder
- 1 teaspoon Salt
- 1½ cups Unsalted butter softened
- 8 Large eggs room temperature
- 2 cups Whole milk room temperature
- 2 tablespoons Pure vanilla extract
- Swiss Meringue Buttercream
- 12 Large egg whites
- 3 cups Granulated sugar
- 4 cups Unsalted butter softened and cubed
- 2 tablespoons Pure vanilla extract
- ½ teaspoon Salt
- Royal Icing for Decoration
- 4 cups Confectioners' sugar sifted
- 3 tablespoons Meringue powder
- ⅓-½ cup Warm water
- ½ teaspoon Cream of tartar
- 1 teaspoon Clear vanilla extract
Additional Decorations
- 2 cups Sugar pearls various sizes
- 1 bottle Ivory gel food coloring
- 1 bottle Petal dust for vintage effect
- 1 container Edible lustre dust optional for subtle shimmer
Instructions
- Prepare the cake pans by greasing them and lining with parchment paper. Preheat oven to 350°F (175°C).5 cups All-purpose flour, 4 cups Granulated sugar, 5 teaspoons Baking powder, 1 teaspoon Salt
- In a large bowl, sift together flour, baking powder, and salt. Set aside.5 cups All-purpose flour, 5 teaspoons Baking powder, 1½ cups Unsalted butter softened
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, about 5-7 minutes.4 cups Unsalted butter softened and cubed, 3 cups Granulated sugar
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.8 Large eggs room temperature
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.2 cups Whole milk room temperature
- Add vanilla extract and mix until incorporated. Be careful not to overmix.2 tablespoons Pure vanilla extract
- Divide batter among prepared heart-shaped pans, filling each about two-thirds full. Smooth the tops with an offset spatula.
- Bake until a toothpick inserted into the center comes out clean (approximately 25-35 minutes for 8-inch cakes, 35-45 minutes for 10-inch, and 45-55 minutes for 12-inch).
- Allow cakes to cool in pans for 15 minutes, then remove and cool completely on wire racks.
- Level each cake layer with a cake leveler or serrated knife, then slice each layer horizontally to create two even layers from each cake.
- Prepare Swiss meringue buttercream by combining egg whites and sugar in the bowl of a stand mixer. Place over a pot of simmering water to create a double boiler.12 Large egg whites, 4 cups Granulated sugar
- Whisk the egg white mixture constantly until it reaches 160°F (71°C) and the sugar has completely dissolved.12 Large egg whites, 4 cups Granulated sugar
- Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until stiff, glossy peaks form and the mixture has cooled to room temperature.
- Switch to the paddle attachment and add butter, a few cubes at a time, mixing well after each addition. Continue beating until smooth and creamy.1½ cups Unsalted butter softened
- Add vanilla extract and salt, mixing until fully incorporated. Tint a small portion with ivory food coloring if desired for a vintage effect.2 tablespoons Pure vanilla extract, ½ teaspoon Salt, 1 bottle Ivory gel food coloring
- Place a dollop of buttercream on each cake board and arrange the bottom layer of each tier, cut side up. Fill with buttercream between layers.Swiss Meringue Buttercream
- Apply a thin crumb coat of buttercream to each assembled tier, then refrigerate for 30 minutes until firm.Swiss Meringue Buttercream
- Apply a final smooth layer of buttercream to each tier, using a bench scraper to create clean edges. Chill for at least 1 hour.Swiss Meringue Buttercream
- Prepare royal icing by combining confectioners' sugar and meringue powder in a stand mixer. Gradually add warm water while mixing on low speed.4 cups Confectioners' sugar sifted, 3 tablespoons Meringue powder, ⅓-½ cup Warm water
- Add cream of tartar and clear vanilla extract, then increase speed to medium-high and beat for 5-7 minutes until stiff peaks form.½ teaspoon Cream of tartar, 1 teaspoon Clear vanilla extract
- Cover royal icing with a damp cloth when not in use to prevent drying out.Royal Icing for Decoration
- Insert dowels into the bottom and middle tiers for support, trimming them level with the top of each tier.
- Begin decorating with royal icing using Lambeth piping techniques. Start with basic borders around the edges of each tier.Royal Icing for Decoration
- Create delicate scrollwork following the curves of the heart shape, building up layers for dimension.Royal Icing for Decoration
- Add overpiped borders with scalloped edges and stringwork connecting decorative elements.Royal Icing for Decoration
- Pipe small royal icing flowers or leaves as accent decorations where appropriate.Royal Icing for Decoration
- Place sugar pearls strategically to enhance the piping details and add elegance.2 cups Sugar pearls various sizes
- Apply petal dust and lustre dust with a soft brush for subtle vintage coloring and sheen if desired.1 bottle Petal dust for vintage effect, 1 container Edible lustre dust optional
- Stack the tiers carefully, centering each heart on the tier below.
- Allow the cake to settle at room temperature for 1-2 hours before serving. Display on a vintage or antique cake stand for maximum impact.
Notes
- For authentic vintage flavor, consider adding 1 teaspoon of almond extract to the cake batter.
- The cake can be baked up to 3 days in advance and frozen until needed. Thaw wrapped layers in the refrigerator overnight before decorating.
- Royal icing decorations can be made in advance and stored in an airtight container.
- For warmer weather weddings, consider using a more stable Swiss meringue buttercream with added shortening to prevent melting.
- Practice piping techniques on parchment paper before applying to the actual cake.
- This recipe can be scaled down for smaller celebrations by using only two tiers.