Ombre Heart Layer Cake
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Method:
Bake 3X 6” white cake rounds. Wrap in plastic wrap twice, then place into the freezer.
Split another batch of white batter into 3 bowls. Tint each bowl a different color gradient in your ombré spectrum. Bake them in separate 3 6” rounds. (You could also bake 1 cupcake one color, 2 cupcakes another color, and then 3 cupcakes another color to save on batter). .
Tear up the three colored cake rounds into cake scraps (keep colors separated).
On the bottom cake layer of your white cake round, when cake is frozen, carve a cone into the round (pointy part at the bottom, larger round at the top). Think: bottom of a 3D heart. Stuff in one color of cake scraps until compact. .
On the middle cake layer, carve another cone with a wider bottom (bottom of this cone meets with the top of the bottom cone). Fill with second color until compact. .
For the top layer, flip the layer upside down, then carve out a large rounded M with a melon baller (think of a sideways “3” shape - or a bum, haha). Remember to not go further circumference than the top of the second layer. Fill with the last color until compact. Flip on top! .
That’s it!