Valentines Velvet Cake


Working Method

Vanilla velvet cake

  • Place all ingredients in a mixing bowl and mix 1 minute on slow speed.
  • Scrape down and mix 4 minutes on medium speed.
  • Scale at 600g for 8" round cakes.
  • Bake at 165ºC / 329ºF for 40 minutes (Oven Type: Revolving)
  • Let cool down completely before the next step.

Filings and Toppings

  • Whip Ambiante at medium speed for about 4 minutes to a soft peak and set aside.
  • Mix the Miroir Glassage with 100g topfil Choice Raspberry and set aside.


  • Trim the top of 2 layers of high ratio cake and cut them in half ending with 4 thin layers.
  • Place one layer of the cake on a cake board and spread a very thin layer of Silky-Smooth Vanilla.
  • With the help of piping bags, deposit alternated rings of Silky Smooth and Topfil Choice Raspberry and top with a layer of cake, repeat steps finishing with a cake layer on top.
  • Frost the cake with whipped Ambiante, with the help of a spatula, spread the Raspberry Miroir Glassage on top of the cake.
  • Decorate with Piped Ambiante, Chocolate Decorations, and dry Raspberry sprinkles.


  • Melt Carat Coverlux Dark, spread a very thin layer and cut heart shapes set to dry.
  • Melt Carat Coverlux White, mix food coloring, spread a thin layer and cut heart shapes set to dry.


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