How to make geo cake hearts

These on-trend geo cake hearts by Dani Brazier of Blue Door Bakery are sure to impress a loved one! Learn how to make them with this fun tutorial...

These on-trend geo cake hearts by Dani Brazier of Blue Door Bakery are sure to impress a loved one!


1. Place 150g (51/2oz) white chocolate in a microwave-safe bowl. Heat in the microwave in 15-20 second bursts until 80% melted – you want a few chunks of chocolate still visible. Stir until completely melted and the chocolate looks shiny and thick – this is now ready to use. white chocolate in bowl 2. Now add some colour – I used pink as it works really well in chocolate. Pink white chocolate 3. Pour the chocolate equally into the mould. Pouring chocolate into heart mould 4. Using the back of a teaspoon, spread the chocolate around the shape and up the sides, ensuring the whole shape is covered. Spreading chocolate into mould 5. Pour the excess chocolate into a bowl. Pouring away excess chocolate 6. Using a palette knife, clean around the shapes. It doesn’t need to be perfect as it’s really easy to clean up after they are set. Place them in the fridge to set for 15 minutes. Cleaning around heart shapes using a palette knife 7. Take some cake and, using your fingers, crumble this into fine ‘breadcrumbs’. Place the cake crumbs and buttercream together in a bowl and mix until combined well – it should be sticky and dough-like. Cake crumb with buttercream 8. Gently press the cake mixture into the set heart shapes, pressing carefully so you don’t crack the chocolate. Fill these shapes around 3-4mm (1/8in) from the top, leaving room to seal them with more chocolate. Pressing cake mixture into heart mould 9. Melt and colour the remaining chocolate, then pour a little into each heart shape. Using your palette knife, spread around to seal the shape. Clean up the sides. Once covered, pop back in the fridge for 15 minutes to set. Covering cake crumb with chocolate 10. Once set, you can gently start to peel them out. Just bend back the silicone and the heart should release easily. Place on some baking paper ready to decorate. Peeling out geo cake hearts 11. Mix up a small amount of royal icing so it is thick, but ribbons off a spoon easily. I use royal icing so it is a bright white colour as I find white chocolate can be a little yellow. Add this to a piping bag, then pipe small lines over the top of the heart on a diagonal. Piping royal icing onto geo cake hearts 12. Add some sprinkles before the royal icing sets. Take some tiny pieces of edible gold leaf and add these on. You won’t need glue as they stick perfectly on the chocolate without it. Adding sprinkles to geo cake hearts 13. Melt any remaining chocolate again, then add a darker pink colour. Transfer to a piping bag and drizzle some lines over the top diagonal of the heart. Piping pink icing on geo cake hearts 14. Add some sprinkles before the chocolate sets – I also added some gold leaf to the chocolate drizzle and sprinkles too. Leave to set for 15-20 minutes, then take off the baking paper and, using a palette knife, neaten up any edges around the base. Adding sprinkles to piped chocolate

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You will need

For the cake hearts

  • 130 g cake crumbs
  • 1-2 tbsp buttercream

To decorate

  • 250 g white chocolate
  • 4 tbsp royal Icing
  • sprinkles
  • edible gold leaf
  • colours of your choice


  • geo heart mould
  • piping bags
  • baking paper

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