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Heart of Te Fiti cake

Heart of Te Fiti cake

Big birthday last week. I started baking the cakes on tuesday (and that’s why there was no post) and assembled the cake on wednesday morning, finished after lunch, just in time for the party. It was a lot of wort, but I had help, the tutorial by @MyCupcakeAddiction was very helpful 🙂


  • 2 eggs
  • 150ml milk
  • 50g butter
  • 200g flour
  • 190g sugar
  • salt
  • baking powder
  • 60g cocoa powder
  • vanilla essence (all of the above x3 for the cake in the picture)
  • 800g chocolate
  • 400ml cream
  • 850g powdered sugar
  • 250g butter
  • couple of teaspoons of milk
  • vanilla essence
  • food colouring
  • white fondant
  • green fondant
  • luster dust (blue, gold, white shimmer, silver)
  • straws
  • cake boards


  1. first of all, prepare the pendant in which you’ll put the heart of the fiti out of white fondant and leave to dry;
  2. melt the isomalt, leave to cool a moment, dye and pour into the mold (I used Ikea Christmas chocolate molds, during the first attempt it melted the mold….)
  3. maybe 1 day ahead of the party, bake the cakes, mixing as usual the wet and the dry ingredients separately and combining them along with the milk;
  4. bake them for about 40 minutes (2 18cm and 1 12 cm tins) in a preheated oven at 180°C;
  5. leave to cool completely;
  6. prepare the ganache by microwaving the chocolate with the cream  1 minute at a time, mixing for 30 seconds in between, cover with some clean film right on top of the ganache (so it doesn’t get a “crust”);
  7. blizz down the zwieback to make the sand;
  8. prepare the butter cream;
  9. time to assemble the cake: stack the 3 bigger cakes with some ganache in between, cover all in ganache and put in the fridge;
  10. repeat the process with the smaller cakes;
  11. make a second layer of ganache, roll out the green fondant into a sort of rectangle, place it on some parchment paper and use a pizza cutter to create the “tassels”, using the parchment paper place on top of the bigger cake, and repeat until all the cake is covered. If there are some places where you can see the ganache add some extra tassels;
  12. now place the straws and cut them to the right lenght; cover with another disk of green fondant;
  13. cover the smaller cake with some “ivory” coloured (I used too much colour) buttercream and pat with the “sand” you made earlier;
  14. now place the cake on top of the other one and hide the joint with some fondant;
  15. use some vodka (the alcohol will evaporate) and the luster dust to colour the pendant and put it on top of the cake with the isomalt candy inside;
  16. decorate with some flowers on the side;
  17. and using a round tip decorate around the bottom of the cake.

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