Valentine’s Heart Cake

Need a recipe for a decadent cake? Try this quick valentines heart cake recipe for a deliciously romantic baked treat today. Stork – love to bake.

Worth the Effort

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Main Ingredients

1 batch Stork Beat 'n Bake Cake
2 heart-shaped cake pans
1 round 38cm diameter cake board
1 quantity Stork Cream Icing
1 Pink food colouring
1 Red food colouring


1 tub readymade plastic icing
3 heart-shaped cutters - small, medium and large
1 Red food colouring
1 Pink food colouring
1 Corn starch
1 Rolling pin
1 Piping bag, star nozzle and writing nozzle

Step by step method

  1. Preheat the oven to 180°C and mix one batch of Stork Beat 'n Bake Cake.
  2. Pour equal amounts into the well greased heart pans and bake for 45 minutes or until cooked.
  3. Turn out onto cake coolers and allow to cool.
  4. Take three equal amounts of the readymade plastic icing the size of an egg and make one red, one pink and one pale pink by kneading in food colouring. Use cornstarch to keep it from sticking.
  5. Place cornstarch on the countertop and roll each ball of plastic icing to 2mm thick.
  6. Using the three heart cutters, cut different sized hearts out of the 3 colours.
  7. Place one of the heart cakes in the centre of the cake board and spread 0.25 of the icing on it.
  8. Top it with the other heart cake, sandwiching them together.
  9. Using 0.75 of the remaining icing, ice the top and sides of the cake.
  10. Mix red food colouring with the remaining quarter of the icing, place it in a piping bag with a star nozzle and pipe stars around the top and base.
  11. Take the cut out plastic icing hearts and decorate the surface and sides of the cake from the top to the point, overlapping the hearts.
  12. Put a writing nozzle on the piping bag, and write "Be my Valentine" on the cake in the space free of hearts.