February 15, 2012

Wilton Heart Tasty Fill Cake - A "how to"

updated 15Feb12

Here is one for anyone looking to use Wilton's Heart Tasty fill Cake Tins. I saw this set of pans on their website so treated myself to them the other day. Problem was, I didn't quite know which side was which as the instructions (yes instructions for cakes tins!) didn't have the details..... For those of you who know, the two tins look like this - which side do you use as they could go either way?

TINS - Which Way? Which way up?
Right way
Wrong Way
Tin on Right = bottom  of cake
(taller one)
When looking for "how to's" online I found some tips but nothing to really clarify my question via photos (and hence this blog as there are people like me asking) so I hope this helps someone out there!


Cake Recipe and Quantity Tips
Sponge cake works well - you can brush it with alcohol or sugar water to keep it moist.  Recipe


Best to double your cake recipe (from my experience and feedback from other reviews show) that one batch isn't quite enough. I managed just to fill the tins but to be honest I would have been happier with a bit more batter - anyway... you can never go wrong with too much, just make the remaining batter into cupcakes or fill and tin and use to make cake pops/balls

To Fill
Really well buttered!



 not quite a heart
Make sure you generously butter the tins (or use non stick spray  - you can find in cakes shops) - if you don't and the cake sticks - you have pretty good chance the heart won't turn out looking like a heart as I found out!
Not really well buttered =
 not quite a heart
When pouring the batter - the circle in centre of each pan should be deepest point (see Right way above).

From a really well buttered tin
When filling you need to make sure that all of the pan curves are covered - I wouldn't personally fill it to the top of the pan, maybe shy 1"  - as it turns out to be a very VERY tall cake.  (and be warned - it's so tall it didn't fit in any of my cake carriers! d'oh!) Maybe a box would work better!

Filled
and baked
So the big question... how does this make a heart?? It took me far too long to figure this one out!

Bottom



Filling Recipe and Tips
You want a filling that sets somewhat and is quite thick. Double a standard cake filling/topping recipe. (again if you have to much add it to your left over cakes to make cake balls!)

I used a buttercream the first time and just double cream/whipping cream with gelatine added. I think, for consistency in heart shapes with each slice, the buttercream is best choice (but the double cream/whipping cream tasted so much lighter and lovelier for me to eat - and still looked like a heart!) Try both and see what you think! Recipes for both

The bottom of the cake is the one that is thickest and has the more pronounced "V" shape. You will need to fill both cakes so make sure you have enough filling (it doesn't look like you need a lot but you might be surprised. 

Make sure the cake is completely cooled otherwise 1. your filling will melt and 2. your cake will most probably crumble away the shape. The filling needs to go in the groves evenly and everywhere in the gap  - fill it in completely and with no air bubbles - don't cover the cake entirely (sides/middle) or you will end up with a "seam"  but a little doesn't hurt!

To stack the cake -  I use my wonderful tool from the Little Venice Cake Company - a round flat see through board - perfect - but you can use any flat board or just cross you fingers and use nothing (which does work!) , just make sure the cake is completely cooled or else you chance it breaking/cracking/crumbling apart - but you knew this as you shouldn't fill it until it's cool anyway! When together make sure aligned nicely on all sides. If covering with icing you might want to even out the top if not level by using a cake cutter or sharp knife. Remember - bottom of cake is the thicker of the two.
Top
All Stacked and ready to ice
(if you so wish!)
And there is your lovely cake waiting to reveal it's hidden surprise!
All iced - who would ever suspect the
heart filled surprise waiting inside!?!
Tip on the outside frosting/icing/topping use something light - I used fondant the first time as my cake turned out all wonky but I found that it was heavy and when I cut it squashed my cake making the inside heart squash an look all wonky too.
Tip When cutting the cake be gentle particular on the top half. Use a clean sharp knife (and wipe clean after each slice so that excess frosting doesn't run.
LOVE
Share your photos and comments and questions from your results in the on gIrLbAkEs Facebook page, Tweet them to @gIrLbAkEs_T or send and email to gIrLbAkEs@gmail.com

** There are some great alternative suggestions in the comments below:

  • Anonymous from Jan13  posted some photos  of her results of using sponge for both parts of the cake
  • Both Bella from Dec12 & Anonymous from Feb13 asked about ice cream cakes - I had some suggestions added as a reply

* If you make any variations to cake & icing please do let me know and send some pix! All ideas are fabulous!

Happy Baking

67 comments:

  1. Thank you so much for this! I bought this pan a few days ago at michaels to make a birthday/valentine's day cake for my husband and had no idea which way was up! I'm going to attempt to make this tonight!

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  2. Thank you Jen! Hopefully it worked out for you! do let me know if you have any tips or tricks and I can add them here for others! :)

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  3. Thank you for you pictures a big help! What did you fill the cake with?

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    1. Thank you. Glad it could help. This pix had buttercream filling. I just finished one today and filled it with a pink whipped cream flavoured with strawberry. Set it with gelatine. Will post recipe in next day or so

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    2. Recipes now uploaded http://girlbakes.blogspot.com/2012/02/tried-and-tested-recipes-for-wilton.html

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  4. Thank you for this information as I found the instructions (?) to be useless. I tried mine with Mousse and I must say it turned out delicious but the presentation stunk. I'll be anxious to hear how to do it with a finished product that looks like the box.

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    1. Thanks Marilyn. I wanted to make mine with a mousse but I think it might be a bit too fluffy/airy in the sense that when you cut through, if you press too hard or the filling sticks to the knife when cutting you chance the filling to push downwards and the presentation going not as planned. I found that the buttercream filling worked much more consistently. Maybe make a thicker mousse next time (adding gelatine or a bit more if you already did). Just a thought. Let me know how it works :)

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    2. Recipes now uploaded
      http://girlbakes.blogspot.com/2012/02/tried-and-tested-recipes-for-wilton.html

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  5. Thank you for the very detailed steps. I'm sure it will prevent many people from making mistakes.

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  6. Thank you! I just bought this- and well um... was confused! So very glad that you cleared it up. Great tutorial! Thanks!

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    1. That is great news thank you! Hope it works for you! :)

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  7. Thank you so much for posting this. I bought this pan at Joann Fabrics today and I had no idea how to use it. My cake came out great! I like the suggestion of using a double batch of cake. I just used one and the top had an indentation. It still frosted fine.

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  8. Thanks a lot! your pictures are very helpful to understand
    Kisses from Chile,

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  9. Thanks heaps for the much clearer instructions!!
    I did it last week but it turned topsy turvy!! despite following the instruction.. not sure what happen!

    The other thing was, how come your cake turned out smooth upon taken out of the oven? Mind has a curvy and hollow surface hence, I had to cut and smooth it before icing.

    Do u mind sharing your receipe pls? Once again thanks heaps for sharing!! Cheers /RuRu

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    1. Hi RuRu! Thanks for having a look. I think the cakes come out smooth based on temperature and length of time in the oven - if you bring out too soon it will collapse. Hollow surfaces however escape me - unless the cake stuck to the tin?
      You can find the recipe here - http://girlbakes.blogspot.com/2012/02/tried-and-tested-recipes-for-wilton.html
      Hope it works out next time! :)

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  10. As the filling has heart shape. Is the heart pan also included in the package ?

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    1. Hi Margie - the cake is round on the outside and shaped on the inside to allow the filling make the heart shape.

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  11. Hi...
    Thanks for your info. When you stack top cake to bottom cake after filling, won't the filling of the top cake fall out?

    Thanks

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    1. Hi Margie!! The cream should be thick enough to not fall out or even budge for that matter. Also if it is tnot thick it won't hold its heart shape when u cut it. If you are worried pop each filled half in the fridge for z bit so it can set. Happy cake flipping

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  12. Very, very beautiful!!!!
    http://inagg.blogspot.com/

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  13. Great info. Many thanks!

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  14. so do you have to make a heart shape yourself and put it in the cake or does it come with something you fill up?

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    1. Hi ChynaD. Apologies in delay in responding. The heart is formed by fling the shaped cakes with the buttercream (you need the pans to shape it)

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    2. The grooves made by the shape I'd the cake pan are what in turn make the mould for the heart shape. Each pan is differently shaped so you have to make sure you get the right one on top otherwise you will end up with an upside down heart :) the buttercream will be you heart - all you need to do is fill the grooves and the shape is made - dont worry that you can't see a heart - you will see it once your cake is cut . Good luck

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  15. Hi,
    thanks for sharing the intruction. I'm still confusing.. SOrry..

    I saw you have a picture of the HEART showing? My question is... what is it? is it some kind of a cake you made , and PUT in the - so you have a HEART SHAPE after you put filling in?

    If you put the HEART cake in, then how do you do.. I just wish you have more pix.. like when you pour in the filling step by steps.. that would more clear for the heart shape come out..

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  16. Hi there - thanks for your message - it is hard to picture how the heart actually turns onto a heart but it does. It's all tin the shape of the two cake pans. All of the steps are pictured on my blog but you don't see the effect of the heart until you put it all together and then cut the cake. The buttercream/icing is what makes the heart because of how the cake is differently formed in each pan. You do need to use these specific pans to do this in the way in describe. If you don't have the pan there are indeed methods to put a heart inside I.e. by cutting out cake and filling with a different colour cake or with marzipan - I haven't tried but there are tutorials online. If you do have the pans hopefully if you follow my steps and trust your instincts it should turn out:) I wish you luck. Thank you again

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  17. Oooohhh good one!! I'm sure you could use ice cream - I'd freeze the cake first so that it is a bit more solid. Then fill with a slightly melted custard consistency (soft serve type) ice cram to make sure all the crevices are filled. Then freeze again before putting two halves together. Maybe top with a bit more soft I've cream before putting together as a whole then freeze again so it sticks. Isf u wanted to ice it a buttercream would work and freeze ok too.
    Let me know how it goes! I might just try that myself!!
    Alternate idea _ fill tins with ice cream, freeze then fill gap with different ice cream, freeze, turn out and stick together. Ice with ice cream or use a comb tool to finish edges ice cream heaven!!!!

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  19. Would it work to bake a different coloured sponge on the other side of the tin ("the wrong way") to get a heart shaped sponge and then insert the two pieces of the heart into each of the cakes as the filling?

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    1. Hi! I don't think that would work - I won't say it won't work but the heart is formed when the two grooves on the inside are filled. If you filled the outside of the cake tin ... well I am not exactly sure what would happen but pretty sure it won't be a heart - but now you say it i am second guessing myself. I apologise but I just don't have a yes or no answer - perhaps one of the other readers has tried and can help? Anyone?
      Sorry - if I do get a chance to play around with the tins I will try and then post up here in the future. Good luck and if you try please do let me know ;)

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    2. I have just looked at the tins again and you might just be able to do that - - I would still suggest binding the two sponges together with buttercream if it does work so that they stick together nicely when cut. it will also help fill the gaps if any! :)

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    3. Hi! So I finally tried this the other day and it worked! Here are the pictures http://www.flickr.com/photos/37411655@N08/sets/72157632656263743/ There are a few things I would do to improve for next time. One being that I didn't use enough colour for the heart this time so it didn't quite come out pink as intended. So a little more colour needed. Also, just like you said, it is a Very tall cake lol and didn't fit in my cake carrier either. (It would be great if they also made these tins in a smaller size! :) ) I think for next time I am going to try taking a few centimetres off the top and bottom of the cake with a cake cutter. This making it smaller will hopefully make it easier to transport, decorate, and eat!

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    4. Hi,
      Yes it does work! I've just made a cake with a red velvet cake heart and the same mixture but without the cocoa and red colouring for the main bit of the cake. As the cake pan is non-stick inside and out, its easy to do.

      the only thing I would say is that it works best if you slightly overfill the heart sections when you bake them. The first attempt I made, I half-filled the sections as you normally do, but the top rounded out a bit too much, which left the top edge of the heart short on the outside edges. I did another one and filled the section almost to the top. I did have quite a bit of excess cake when I levelled the top, but it's good for cake pops etc, so no problem.

      Using cake for the filling as well makes the whole thing firmer for sugarpasting and easier to cut without squishing the heart.

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  20. Thank you for the pictures. I was so confused when I was attempting to fill the pans with cake mix for the first time today. I was thinking I had to keep the cake mix out of the center of the pans! I even had my husband look at it and the WIlton instructions. You saved my cake!

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  21. How would you do ice cream in the center? My daughter wants an ice cream cake for her birthday.

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    1. Hello! Apologies for late reply. I have never made with ice cream before but have indeed thought about it. I would suggest perhaps making an entire ice cream cake (cause who doesn't LOVE ice cream cakes! You could fill both sides with one colour and then freeze until set. once set you could turn out and fill with another colour and freeze again and then to put together I would probably just get a hot pallet knife and carefully melt both sides(ensuring not to run the colours together) then sandwich together as you would with a cake. one tip would be to neatly line the tins with cling wrap to allow the cake to come out of tins (alternatively just warm the pans on the outside and they should also slide out.
      If you wanted to use cake as the outside and ice cream in the middle I would probably use quite a dense sponge and use the tins as per instructions in blog. You can use the "wrong sides" of each tin and fill with icecream in the grooves and freeze (see tips for getting ice cream out). Carefully remove and fit into cake. (Anonymous in January 13 above did this with sponge instead of buttercream and posted photos above - I would assume the ice cream would work too).
      When sandwiching both sides together you can follow same instructions as if it were all a cake. cover with buttercream or whatever icing you want to hide the gaps and then put in freezer to set.

      If you wanted to try adding a chocolate fudge or something on the base part you could add a whole new dimension to the cake.
      WOW - thanks for this - might just make one for Mother's Day! :) Good luck! Would love to see photos of your result!

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  22. Thanks so much. I was in a shop to to figure out if I shd buy this seemingly complicated tin. I only bought this tin because I found your blog. Baking now. Will let u know how it goes. Thanks again

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    1. Mz A thank you do much! I'm so happy I could help! Hope your cake turned out wonderful :) would love to see photos!!!!

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    2. It didn't go well :'( I was unable to make my boyfriend's birthday cake, which is why I bought the pan. I baked twice but none of them came out well. The cake got stuck in the deeper tin. (And I oiled the tin very, very well both times like you said.) I'll try and get some of that spray and try it again. I'm so determined to make this cake.

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  23. I've made this cake a few times. It can work brilliant but my trouble has been making a filling that was "firm" enough. The filling recipes that came w/ the pan all required cool whip, something we don't have in Australia. So I made a "mousse" from scratch and to be sure the cake worked, I froze my cake halfs (overnight), THEN filled each side and put each half back into the freezer for 30 minutes, then I assembled it. And then I froze again until the next day, then frosted (and then back into freeer). I took it out of the freezer about 30 min before serving. Beautiful! But, with all the freezing steps I used, a little fiddly.
    I am thinking of using swiss meringue this time round for the inside as this icing holds up very well AND it's not so sweet or heavy as buttercream. The buttercream idea, I think, makes for too much icing compared to cake. - J in Oz

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  24. Just as an FYI - if you're an idiot such as myself and put the batter in the wrong sides of the pans - you will get two very gigantic donuts :) which LUCKILY still turned out awesome, I decorated them like Homer Simpson donuts and they were a hit. Just thought I'd share :)

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    1. You made me laugh!! lolol I would never consider any junk food mistake a waste. Eat up!

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  25. Has anyone ever used cherry pie filling? Would I have to mix it with whipped topping and maybe freeze a little?

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    1. Hi Paula - did you try the cherry pie filling? I imagine it would be quite squidgy but if you did freeze perhaps almost into ice cream it would prob be safer. all of these ice cream ideas are making me feel like whipping one up - sun is out today - - - why not! happy baking!

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  26. hi,

    i'm trying to make this cake with the ice cream heart (chocolate boxed cake and vanilla/berry ice cream). you were absolutely right about using more than the cake recipes suggest - i used about 1.5 boxes. sprayed both pans with oil/flour baking spray, both halves came off perfectly. filled the grooves with ice cream, froze a bit. just now put them together and back to the freezer!. will ice it in a bit and back to the freezer it'll go until Saturday's party.

    just wanted to tell you that i found your blog a few years ago and since then i changed the computers. just now i was confused as to which pan goes on the bottom, tried to search for your blog, and - voila, here it is, with your helpful advice :)

    thanks so much again! hope my cake comes out great.

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    1. Thank you so much for your note I am glad the instructions helped as I know what a pain it was trying to figure it all out! :)
      How did the cake go? I bet it was BRILLIANT with the ice cream inside - double surprise! Would love to see a pix too if you have one of the outside and inside!
      girlbakes@gmail.com

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  27. Lots of great ideas here! I use these pans to make carrot cake (1.5x the normal recipe). I then fill it with cooked lemon pie filling blended with cream cheese. It's very yummy and keeps its shape quite well.

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    1. I got ambitious the other day making a birthday cake for my daughter. I wanted to make something like the cake on the cover of Amanda Rettke's book Surprise Inside Cakes. I used her recipe for white sponge cake, and it filled the pans nicely. Later, I made half of the recipe and divided it into six bowls. I used gel colourant to dye each bowl a different colour of the rainbow. (In retrospect, I should have made a cupcake or two at this stage as I had just a bit too much batter.)
      I then flipped the pans to the WRONG side (thanks for this brilliant idea, Ann) and filled the grooves with a layer of each colour to create a striped rainbow effect. (Don't forget that red should be the bottom colour on one half and violet/purple at the bottom of the other.) I had to level the rainbow rings a bit so I lost some of my yellow and green layers. Next time I won't fill them so full. The rainbow rings fit beautiful inside the white cake! White buttercream frosting all over and rainbow piped icing on the edge and bottom. It served twenty people and was gone before I had a chance to take a picture!
      My only complaint was that the layers didn't stick together well since I didn't use buttercream in between. Need some kind of cake glue!
      Thanks for all the inspiration (and confidence)!

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    2. Oh how lovely thanks for sharing

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  28. I attempted to make this cake, buttered the tins well (I thought), but it completely stuck to the pans and I ended up with lots of cake crumbs. I'll have to try again using the cake pan spray.

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    1. Veggie oil could work too but I've had spray work every time

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  29. Hi,

    Great that you could master the heart-fill pans and as well share your experiences with soooo.. many of us... Good job.

    Can you please, suggest me an egg-free recipe for the above specialty pans.

    Thanks and regards,
    Devasena.

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    1. Hi Devasena thanks for your comment and sorry for delayed reply.
      I can't say I've tried with an eggless cake before and can't think of a recipe to hand. If I come across one I'll post it here. If you find one that works would love to hear about it :) happy baking

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  30. Could you make the heart shape into a square shape? I am trying to think of an idea for monster teeth for a cake for my grand son.

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  31. Hi, these instructions are just great!

    One question - can I use a posy pick with the cake or will I ruin the heart shape. Thank you!

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    1. Hello! Thank you for your comments! with regards to posy picks I think it will depend where u place them - ie in centre of cake they would def come into contact with the heart. I've never used posy picks so not sure how thick they are - but to be honest if dont slice the cake near where u placed the picks you prob won't even notice! I'd love to hear back to see if you tried and the results!

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  32. A few posts refer to this cake as "tall." How tall is it after it is filled and decorated? Would it be too tall to add as a second tier on top of a 12-inch round 2-layer cake?

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    1. Hello! I reckon it's about 8-10" tall or so - should work as a second tier if u like tall cakes! I'd chance it!
      Cheers
      Girlbakes

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  33. I got to excited and took it out of the pan to soon and the bottom fell apart 😫 good thing it was just a tester cake before making the final one for my best friends gender reveal cake I'm making lol 😜 thank you so much for this blog it really did help even though I didn't listen to the part of letting it cool in the pan a bit I will next time haha

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  34. I got to excited and took it out of the pan to soon and the bottom fell apart 😫 good thing it was just a tester cake before making the final one for my best friends gender reveal cake I'm making lol 😜 thank you so much for this blog it really did help even though I didn't listen to the part of letting it cool in the pan a bit I will next time haha

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