Togetherness, inspiration and creativity

All You Need Is Love… And Cake! – A Mich Turner Masterpiece

All You Need Is Love… And Cake!  – A Mich Turner Masterpiece

Valentine’s Day is the perfect occasion to declare your undying love with a specially baked and decorated cake. Flowers and chocolates are an easy go-to… but to make and bake your own cake shows love, devotion and commitment!

So how do you create something bold, beautiful and romantic? We asked Mich Turner MBE to come up with something that ticked all the boxes for the most romantic day of the year. Hold onto your mixing bowls, bakers… and feast your eyes on this incredible baking how-to!

Inspired by the Beatles classic, ‘All You Need Is Love,’ this colourful creation is bound to impress. Don’t know where to start? Mich Turner breaks it down, step by step, below…

I have taken inspiration from The Beatles, with this bold and beautiful ‘All you need is LOVE’ cake.

To brighten these gloomy, grey days I have chosen to make a heavenly orange cake that literally melts in the mouth, filled with a fresh raspberry Swiss meringue buttercream.

A cleverly designed Wilton tin ensures there is a heart of buttercream served in every slice!

The biscuits can be made ahead of time and used to decorate the freshly baked cake, together with strawberries and raspberries.

For the Cake:

  • Wilton heart shaped pan
  • Melted Butter to brush the pans
  • 6 large eggs (weigh these first, then weigh out equal quantities of butter, sugar and flour)- mine weighed 365g
  • Unsalted butter – softened at room temperature
  • Golden caster sugar
  • Self raising flour
  • 120ml Whole milk
  • Zest 2 oranges
  • 2tsp Orange oil
  • 1tsp Vanilla bean paste
  1. Preheat the oven to 170C (fan assisted) and grease the tins.
  2. Cream together the butter and sugar until pale and fluffy.
  3. Beat the eggs in a jug then pour into the creamed mixture slowly, until fully incorporated.
  4. Stir in the vanilla bean paste, orange oil and orange zest.
  5. Sieve in the flour and fold in. Add the milk and continue to fold until the mixture is smooth.
  6. Transfer into the two tins – one tin is deeper than the other, so allow for this.
  7. Smooth the tops and then place in the oven for 30-35 minutes until baked (the deeper cake may take an extra 5 minutes), risen and golden.
  8. Remove the tins from the oven and allow the cakes to cool in the tins on a wire rack. Then remove from the tins, wrap loosely in cling film and chill to firm before filling with buttercream.

For the Raspberry Swiss Meringue Buttercream:

  • Thermometer
  • 225ml Egg white
  • 400g Golden caster sugar
  • 3 tsp Vanilla bean paste
  • 565g Unsalted butter (chilled and removed from the fridge 30 mins before using)
  • 100ml Raspberry purée
  1. Heat together the egg white and the sugar in a heatproof bowl over a pan of gently simmering water, stirring all the time until the egg/sugar temperature reaches 65-71C
  2. Remove from the heat and transfer the bowl to a desktop mixer. Using the whisk attachment, whisk the egg and sugar until a thick glossy meringue forms, and the meringue cools.
  3. Continue to whisk as you add the chilled butter in small cubes until fully incorporated and thick. Stir in the vanilla bean paste and the raspberry purée to taste.
  4. Use to fill both sides of the heart and sandwich the cake together.
  5. Place on an 8 inch round cake board and skim coat the entire cake with more of the raspberry buttercream. Chill to firm.

To Line the Base Board:

Meanwhile, line a 12-inch cake board with chocolate sugar paste.

Brush the board with cool water. Knead the paste until smooth and pliable, then roll out on a clean work surface, lightly dusted with icing sugar, to a thickness of 2-3mm. Smooth the paste over the board, and then trim with a sharp knife.  Run a glue stick around the edge of the board and fix a 15mm wide length of ribbon around the board to complement.

Place the chilled, buttercream cake on the base board – positioned slightly to the back.  Fix in position on the base board with royal icing.

Trace the message on the board and hand pipe with royal icing and a No 2 nozzle.

For the Chocolate Ganache Drip:

  • 50ml Double cream
  • 100g Unsalted butter
  • 200g Dark chocolate
  1. Melt the butter and chocolate together in a heatproof bowl (either over a pan of simmering water or in the microwave) until just melted.
  2. Bring the cream to the boil in a small saucepan and pour over the chocolate. Stir until smooth.
  3. Fill a small piping bag or a Wilton measuring pot with the ganache and drip around the edge of the cake, allowing the chocolate to come down onto the base board.

For the Biscuits:

  • 100g Softened unsalted butter
  • 100g Golden caster sugar
  • 200g Plain flour
  • 1tsp Vanilla bean paste
  • 1tsp Orange oil
  • ½ -1 Medium egg
  1. Cream together the butter and sugar until pale and fluffy. Add the beaten egg, the vanilla and orange oil.
  2. Stir in the flour until the dough just comes together. Wrap in cling film and rest in the refrigerator for 30 minutes.
  3. Preheat the oven to 180C, and lightly dust a work surface with plain flour. Gently knead, then roll the dough out to a thickness of 5mm.  Carefully cut out the letters using your own handmade templates and a craft blade. Lift these on to a lined baking sheet using a palette knife.
  4. Stamp out additional hearts from the remaining biscuit dough.
  5. Bake in the oven for 8 minutes until just turning golden brown on the edges.
  6. Remove from the oven and allow to cool on the baking tray on a wire rack for a few minutes before lifting the biscuits onto the wire rack to cool completely, using a palette knife.

For the Royal Icing:

  • 100ml Egg white
  • 625g Icing sugar
  • 1 tbsp Lemon juice
  • Gel colours
  • Piping bags
  • Nozzles (1.5, 2)
  • Cocktail sticks
  • Gold lustre
  • Alcohol dipping solution
  • Paintbrush
  1. Gently whisk the egg white in a desktop mixer until foamy. Add the icing sugar and continue to whisk until the royal icing is the consistency of freshly whipped double cream. Add the lemon juice.
  2. Transfer the icing into several smaller plastic containers with lids. Colour the icings with different colour gels.
  3. Fill a piping bag with a No 2 nozzle and pipe the outline of the letters and hearts.
  4. Thin a selection or portion of the coloured icings to a running constituency using cold water, and transfer these to Wilton squeezing pots or piping bags with no nozzle.
  5. Snip the end of the piping bags if using with scissors, and flood the letters and hearts with your chosen icing.  Use a paintbrush to draw the icing to the corners and edges.  Allow to firm and set before hand piping additional detail over the biscuits with the remaining coloured icings.
  6. Fill a star or scroll nozzle with royal icing and hand pipe yellow gems onto a sheet of waxed paper to use as decorations.
  7. Once the biscuits have set completely, you can brush elements with gold lustre mixed with a little dipping alcohol or water.

To Finish:

  1. Use the remaining chocolate ganache now it has firmed up a little, spread on the top of the cake and cake board with a palette knife. Use this to anchor the fresh strawberries, raspberries, heart biscuits, iced gems and LOVE biscuits on the top of the cake.
  2. Serve the additional heart biscuits on the side.

And there you have it – a showstopping cake that will keep for up to three days. Bake and share with family, friends and loved ones; the more the merrier. We all need to feel loved at this time of year!

Have we inspired you to get creative in the kitchen in time for Valentine’s Day? Let us know in the comments below!

Lisa at Create & Craft
Latest posts by Lisa at Create & Craft (see all)