Every year on Valentine’s Day I bake a heart cake. It’s a tradition my Mom started before I was born. Instead, this year I made mini heart cakes. It was a bit of an experiment never having made these before.
I baked two layer cakes. Then using a heart cookie cutter I cut out heart shapes. It was a little tricky as the cookie cutter is not as thick as the cake, and will not cut all the way through. So, I pushed the cake up through the cutter. Then I frosted the top of the cake with pink-tinted buttercream frosting. The sides were left unfrosted so the cake can be held and eaten like a cupcake. Also, the raw crumb edge on the sides of the cake would be difficult to frost. No one likes crumbs in the frosting! I piped a fancy edge with a star tip along the edges of the heart. Lastly, the mini cakes were placed on cupcake liners.
I would describe these Mini Valentine Cakes as rustic. That is the term The Barefoot Contessa uses when something doesn’t turn out as pretty as imagined. All in all, the experiment was a success!
Heart Cookie Cutter (3 inch)
AmeriColor Deep Pink Gel Food Coloring
Wilton Star Tip 106
2¼ cups Softasilk Cake Flour (or 2-1/8 cups Flour), sifted
1½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2/3 cup Crisco Shortening
1 cup Milk
1½ tsp Vanilla
In a separate bowl mix Flour, Sugar, Baking Powder and Salt. Add Shortening.
Pour in a little over half of the Milk to the dry ingredients. Add Vanilla. Add remaining Milk and Eggs.
Pour batter into two 9-inch layer cake pans.
Bake 30-35 minutes at 350 until cake tester comes out clean.
[This is the Rich Golden Cake recipe from the 1950 Betty Crocker Picture Cookbook]
American Butter Cream Frosting
1 cup Butter (2 sticks) softened
4 cups Confectioner’s Sugar, sifted
1 tsp Vanilla (use clear extract for white frosting)
2-3 tbsp Heavy Cream or Half & Half or Milk
Cream Butter until completely smooth.
Gradually add Confectioner’s Sugar stirring alternately with Vanilla and Cream until desired consistency. Add coloring.