Valentine Cake - Holiday Cakes

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	Ingredient	Quantity
1.	Chocolate Sponge Cake	1 - Heart Shape
2.	Rhum Syrup	3/4 ounce
3.	Buttercream	3 ounces
4.	Ganache (melted)	1-1/2 ounce
5.	Toasted Sliced Almonds	1/2 ounce
6.	White Fondant	1/4 ounce

Process	Instructions
1. Prepare	Using a heart shaped cookie cutter - cut a cake from a piece of chocolate sponge cake. Best if cake is frozen very hard to get good clean edges.
2. Slice	Split the heart cake into three slices.
3. Fill	The bottom of the cake should be the top of the finished heart. Brush the first layer with 1/3 of the syrup, spread 1/3 of the buttercream into the layer. Repeat with the second layer. Press the top on firmly and brush with the remaining syrup.
4. Hide	With the last of the buttercream and using a small spatula, hide the sides and top of the heart to provide a "crumb coat" Chill well.
5. Enrobe	Holding the cake on a wide spatula - work over a clean container - and drench the cake with the liquid ganache until it is completely covered. Carefully remove any excess with a small spatula. Chill well.
6. Garnish	Holding the chilled cake in one hand use the other hand to apply the sliced almonds to the lower edge. The top was garnished with warmed liquid fondant passed through a small pastry tip.
Additional Comments:	Any type of top garnish will work. I happened to have a small amount of fondant and decided to use it.

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