I made this heart-shaped basket cake for a friend’s couples shower.
I used this recipe for the Red Velvet cake: https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/
I used this recipe for the Swiss Meringue Buttercream to decorate the outside: https://preppykitchen.com/how-to-make-swiss-buttercream/
I used chocolate to create the illusion of the “basket” opening and filled it with classic chocolate covered strawberries.
@Gale
I love Sally’s! I’m usually skeptical of blog recipes, but that site is my go-to now; I’ve never had a bad recipe from there.
My initial thought was, “but how are they going to remove the cake…?” thinking it was an actual basket. Wow… unbelievable realism.
Wow!
Wow, that’s amazing! I love red velvet cake; it’s the best in my opinion.
Ash said:
Wow, that’s amazing! I love red velvet cake; it’s the best in my opinion.
It used to be better when the red color came from a reaction between two ingredients instead of food coloring. I believe it was a reaction with cocoa powder and something else, but I don’t remember. The way cocoa is processed now means it doesn’t react to make the chocolate cake red.
@Jordan
You led me to this interesting read: https://sunflourbakingcompany.com/blogs/news/the-history-behind-traditional-red-velvet-cake-and-cupcake
A chemical reaction between cocoa and acid gives the cake its red color. Natural cocoa has a lot of acidity and works well with baking soda and buttermilk.
@Gale
You can buy natural cocoa and use baking soda to get a semi-reddish color. Godiva even makes a cocoa rouge powder. If using Dutch-processed cocoa, you can use baking powder, but it won’t turn red. Interestingly, you can add Coke and achieve a reddish color as well.
@Gale
I was told by my Chef (King) that it’s not possible anymore with cocoa in the USA. The processing of cocoa means that reaction doesn’t happen anymore. The article confirms it. I don’t particularly care for red velvet cake, mainly because it’s just a red-colored chocolate cake. But I understand why people love it.
Omg, I love this! I’m copying it for something wedding-related next year; I just have to decide which one! 
That is really awesome. Great job and very creative!
Okay this looks like it slaps so hard!
Wow! Superrrrb! I’m going to get more addicted to cakes like this…
This is absolutely incredible. How did you stabilize the opening half?
Teo said:
This is absolutely incredible. How did you stabilize the opening half?
I melted chocolate into this shape. It’s partially pushed into the cake itself but also leaning on the strawberries for extra stability.
It’s clearer in the second picture.
@Gale
That’s incredible! I bet everyone absolutely loved it!
Penn said:
This could be a season finale showstopper on the Great British Bakeoff. This is utterly gorgeous!
They had a cake like this in the Danish version! Really cool!
Oh! I want one. The chocolate basket touch is genius and cute as well.
So beautiful!