My Bloody Valentine Cake

Posted by Jen Chiappisi on Sunday, January 31st, 2010 in Baking

Needing to turn out a cake for a visit to my parent’s house, I turned towards another boxed cake mix.  This time around, at the word of a family friend, I used a Pillsbury cake box mix and let me tell you – it is so much better for cake baking and decorating than Duncan Hines or Betty Crocker.  It was perfect.  The crusts were slightly harder, which made decorating easier and the inside was wonderfully and perfectly moist.  It was easy to decorate and delicious to eat.  I will be using Pillsbury cake mixes from now on for all box mixes that I need to use.

This time around, I took the advice of the internet as well, adding 1 tablespoon of Meringue Powder to help the cake rise a bit.  And I am happy to report that it worked – without altering the taste of the cake.  I will definitely use it in the future as well.

I baked two 9-inch chocolate cakes and spread a very light layer of buttercream frosting (using the updated Wilton’s Buttercream recipe found here) along the top of one cake.  This will help the filling from being absorbed into the cake.  I then placed two rings of buttercream frosting as a dam around the outer edge of the top of one cake, to help keep the filling from pouring over the edges.  It helps to allow this buttercream dam to crust over slightly in order to make sure that it is firm enough for the filling to not break through.

I wanted to attempt a fruity filling, so using this recipe for Raspberry Filling, I made some up and used it to fill in the area circled with buttercream.  So that my top layer wouldn’t press the raspberry filling enough to pour out all over the cake, I placed it in the fridge for a half hour, which helped re-solidify the raspberry filling enough to place the top cake on it.

I then covered it in buttercream frosting, made dots of buttercream to cover where the cake met the stand and small peaks of buttercream around the top.  I also drizzled the remainder of the raspberry filling decoratively around the top.  Looking back, I think that I probably should have put the buttercream back in the fridge as it wasn’t forming the best shapes – but that’s a lesson to apply to the next cake.

Needless to say, the cake was DELICIOUS and the raspberry just dripped out onto the cake and the plate, thus the name of ‘My Bloody Valentine Cake’.  I think it’s a great and decadent surprise for any significant other on such a holiday.  As for the husband and I, we definitely would both love to have that on Valentine’s Day!

Note: Unfortunately, as Tristan and I fell a little under the weather, the cake missed it’s date with the parents and had to be eaten a few days after we found our appetites again.

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Comments on “My Bloody Valentine Cake”


  • Linda says:

    Oh that looks scrumptious! I hope you make it again when you are feeling well enough to come home.


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