(FOR A TUTORIAL CLICK HERE)
I'm so excited to share another creation I have been working on for Valentines Day. We had cookies for breakfast (why not?) and now here is my we-can-make-it-to-lunch-without-eating-it-if-we-really-really-try cake.
Introducing, my Heart Cake.
Pretty boring huh?
I loved the contrast in color and textures here.
You know I cant make a cake without a surprise inside.
Plus, its like in the title and stuff.
I gotta be honest. This was not easy. This is my second attempt at my Heart Cake.
It involves a lot of carving and vision and attention to detail, and well, I have been seriously lacking in those lately.
But I have lots of tips and tricks for next time, so I may even attempt a tutorial if warranted!
For the red velvet cake I messed around with a recipe from Magnolia Bakery.
*This is how I modified this recipe: I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
*My only modification to the recipe is I like to add a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Would you like a little piece of my heart? :)
And since this was my second attempt that the Heart Cake (in two days!), I did not make the white cake from scratch. I used white cake from a box and followed the directions for the WHITE cake. No egg yolks allowed. :)
But, believe it or not, I have actually found a white cake recipe I really like and will be sharing that soon!