This recipe for mini heart-shaped cakes, thanks to Matt Lewis from Baked, makes the perfect treat for your special someone on Valentines Day. Source: Martha Stewart Show, February Winter 2007. Yield: Makes six 4-inch heart-shaped cakes. Ingredients: 1/4 cup cocoa powder, 2 tablespoons red food coloring, 6 tablespoons unsalted butter, room temperature, 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, room temperature, 1 2/3 cups sugar, 3 large eggs, 1 cup buttermilk, 1 teaspoon pure vanilla extract, 2 1/2 cups cake flour (not self-rising), 1 teaspoon salt, 1 tablespoon cider vinegar, 1 teaspoon baking powder, 1/4 cup melted dark chocolate for decoration, Speckled Cinnamon Frosting. Directions: 1. Preheat oven to 325 degrees with rack in center of oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside. 2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue to beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. 4. Stir buttermilk and vanilla into cocoa mixture. In another medium bowl, sift together flour and salt. With mixer on low, add flour mixture to cocoa mixture in three batches, beginning and ending with flour mixture. Beat until incorporated. 5. In a small bowl, mix together vinegar and baking powder until baking powder dissolves; mixture will fizz. Add to batter and mix until just combined. 6. Pour batter into prepared baking sheet, smoothing top. Bake until a cake tester inserted into center of cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes. 7. Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts. 8. Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place 1 layer on cake plate. Spread a thin layer of frosting on top of cake; top with another
Micheal
27.04.2023 @ 02:19
This recipe for mini heart-shaped cakes, thanks to Matt Lewis from Baked, makes the perfect treat for your special someone on Valentines Day. Source: Martha Stewart Show, February Winter 2007. Yield: Makes six 4-inch heart-shaped cakes. Ingredients: 1/4 cup cocoa powder, 2 tablespoons red food coloring, 6 tablespoons unsalted butter, room temperature, 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, room temperature, 1 2/3 cups sugar, 3 large eggs, 1 cup buttermilk, 1 teaspoon pure vanilla extract, 2 1/2 cups cake flour (not self-rising), 1 teaspoon salt, 1 tablespoon cider vinegar, 1 teaspoon baking powder, 1/4 cup melted dark chocolate for decoration, Speckled Cinnamon Frosting. Directions: 1. Preheat oven to 325 degrees with rack in center of oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside. 2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue to beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. 4. Stir buttermilk and vanilla into cocoa mixture. In another medium bowl, sift together flour and salt. With mixer on low, add flour mixture to cocoa mixture in three batches, beginning and ending with flour mixture. Beat until incorporated. 5. In a small bowl, mix together vinegar and baking powder until baking powder dissolves; mixture will fizz. Add to batter and mix until just combined. 6. Pour batter into prepared baking sheet, smoothing top. Bake until a cake tester inserted into center of cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes. 7. Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts. 8. Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place 1 layer on cake plate. Spread a thin layer of frosting on top of cake; top with another