Fondant Covered Heart Cake

Navigation: Bake With Anna Olson » Fondant Covered Heart Cake

0.0 from 0

In episode Pound cake of TV show Bake with Anna Olson prepares Anna Olson recipe for Fondant Covered Heart Cake.

Ingredients for recipe:
Fondant Covered Heart Cake


  • 2 cups - unsalted butter - just cooler than room temperature (60-65 F)
  • 3 cups - sugar
  • 2 tablespoons - finely grated lemon zest
  • 10 - large eggs - almost at room temperature
  • 2/3 cup - sour cream (full-fat)
  • 1 tablespoon - vanilla extract
  • 2 cups - all-purpose flour
  • 1 cup - cake and pastry flour
  • 1 teaspoon - salt

Pink Buttercream Icing

  • 3/4 cup - unsalted butter - room temperature
  • 4-6 cups - icing sugar - sifted
  • 6 tablespoons - 2% milk
  • 1 1/2 teaspoons - vanilla extract
  • pink food colouring paste


  • 2 pounds - rolling fondant
  • 1 dash - lemon oil (optional)
  • pink food colouring paste
  • icing sugar - sifted
  • large cake board (available at craft or cake supply stores)

Directions for recipe:
Fondant Covered Heart Cake


  1. Preheat the oven to 325 F. Grease one 8-inch square pan and one 8-inch round pan. Line the bottom of each pan with parchment paper, then grease the parchment and dust the pans with flour, tapping out any excess.
  2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
  3. ** This double recipe makes a large batch of batter, which can be prepared in a large bowl with electric beaters or in a large stand mixer. If you have a small mixer, then it’s best to divide the recipe in half and make it twice, once for each pan.
  4. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this.
  5. Spread the batter in the 2 pans so they are both level and the batter is the same height and tap the pan to allow any air bubbles to escape. Bake the cakes for about 55 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool for 20 minutes in the pan, then turn out to cool completely.

Pink Buttercream Icing

  1. For the icing, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste until you achieve a light pink colour.


  1. To assemble, cut each of the cakes in half horizontally. Spread a layer of buttercream on the bottom half and top with each remaining half. Place the square cake on the cake board so that it is in a diamond position (a point at the bottom). Cut the round cake in half vertically and place each half circle against the top 2 sides of the square, creating a heart shape. Trim the top of the cake, if needed, to make it level. Cover the top and sides of the cake with buttercream and chill for 30 minutes or up to 6 hours ahead.
  2. For the fondant, add a touch of pink colouring paste and knead it into the fondant. Roll out the fondant (using icing sugar to keep it from sticking) into a large circle that measures just large than the widest point of the heart, plus twice the height of the sides, and just under ¼-inch thick. Use the rolling pin to roll up the fondant and lift it over to the heart, unrolling it over the cake to cover it. Massage the fondant gently, working out any air pockets and pressing against the buttercream. Trim the fondant at the base of the cake, and decorate with fresh or fondant flowers.
  3. The cake should not be refrigerated once covered with the fondant, and will keep for up to a day.

Cake Buttercreame Lemon zest Sour cream Vanilla extract Food colouring paste Fondant Icing sugar Lemon oil

Discussion for recipe:
Fondant Covered Heart Cake

Bake With Anna Olson - Fondant Covered Heart Cake

  • Servings: 24-30
  • Temperature: 325°F°C
  • Author:
  • TV show: Bake With Anna Olson
  • Date:

More recipes

The source of recipes and images is official website of TV show Bake with Anna Olson.

Bake With Anna Olson Unofficial fan web


Jamie vaří doma
Recepty z pořadu Jamieho Oliver Jamie vaří doma.

Domácí kuchař
Recepty z domácích kuchařek.

Teď vaří šéf!
Recepty z pořadu Teď vaří šéf!.

Zajímavé informace o grilování, recepty na gril.

Kluci v akci
Recepty z pořadu Kluci v akci.

Das perfekte Dinner
Rezepte aus der Show Das Perfekte Dinner.

Léto s Italem
Recepty z pořadu Emanuela Ridi Léto s Italem.

Šéf na grilu
Recepty z pořadu Zdeňka Pohlreicha Šéf na grilu.

S Italem v kuchyni
Recepty z pořadu S Italem v kuchyni.

Když vaří táta
Recepty z pořadu Když vaří táta.

Tescoma s chutí
Recepty z pořadu Tescoma s chutí.

Die Küchenschlacht
Rezepte aus der Show Die Küchenschlacht.

Recepty z pořadu Prosřeno.

Grilování s Vodouchem
Recepty z pořadu Ivana Vodochodského Grilování s Vodouchem.

Recept guláš
Recepty na různé druhy gulášů.

Šéf na smetaně
Recepty z pořadu Zdeňka Pohlreicha Šéf na smetaně.

Recepty na různé druhy gulášů.

Vařte jako šéf
Recepty z pořadu Zdeňka Pohlreicha Vařte jako šéf.

Koch mit! Oliver
Rezepte aus der Show Koch mit! Oliver.

Bake With Anna Olson
Recipes from TV show Bake With Anna Olson.

VIP Prostřeno
Recepty z pořadu VIP Prostřeno.

Recepty na oblíbenou francouzskou polévku.

Babicovy dobroty
Recepty z pořadu Babicovy dobroty.