Tämä resepti mini sydämenmuotoisille kakkuille, kiitettävästi Matt Lewisilta Bakedista, tekee täydellisestä herkutellesi erityistä jokuasi varten Ystävänpäivällä.
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for someone special on Valentines Day. Source: Martha Stewart Show, February 2007. Makes six 4-inch heart-shaped cakes. Ingredients: 1/4 cup cocoa powder, 2 tbsp red food coloring, 6 tbsp unsalted butter at room temperature, 1 tbsp plus 1 1/2 tsp vegetable shortening at room temperature, 1 2/3 cups sugar, 3 large eggs, 1 cup buttermilk, 1 tsp pure vanilla extract, 2 1/2 cups cake flour (not self-rising), 1 tsp salt, 1 tbsp cider vinegar, 1 tsp baking soda, 1/4 cup melted dark chocolate for filling, Spotted Cinnamon Frosting. Instructions: 1. Preheat oven to 325 degrees in the center of the oven. Butter an 18-inch 13 mm rimmed parchment-lined baking sheet, butter parchment and set aside. 2. In a medium bowl, mix 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 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. Mix buttermilk and vanilla into cocoa mixture. In another medium bowl, sift together flour and salt. With mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated. 5. In a small bowl, mix vinegar and baking soda until soda dissolves; mixture will foam. Add to batter and mix until combined. 6. Pour batter into prepared baking sheet, smoothing top. Bake until a cake tester inserted into the center of the cake comes out clean, 20-30 minutes, rotating pan halfway through. 7. Cool cake completely on wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts. 8. Place 4 parchment paper strips on a serving platter or lazy Susan. Place 1 layer of cake on top. Spread a thin layer of frosting on top of cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator
27.04.2023 @ 01:59
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for someone special on Valentines Day. Source: Martha Stewart Show, February 2007. Makes six 4-inch heart-shaped cakes. Ingredients: 1/4 cup cocoa powder, 2 tbsp red food coloring, 6 tbsp unsalted butter at room temperature, 1 tbsp plus 1 1/2 tsp vegetable shortening at room temperature, 1 2/3 cups sugar, 3 large eggs, 1 cup buttermilk, 1 tsp pure vanilla extract, 2 1/2 cups cake flour (not self-rising), 1 tsp salt, 1 tbsp cider vinegar, 1 tsp baking soda, 1/4 cup melted dark chocolate for filling, Spotted Cinnamon Frosting. Instructions: 1. Preheat oven to 325 degrees in the center of the oven. Butter an 18-inch 13 mm rimmed parchment-lined baking sheet, butter parchment and set aside. 2. In a medium bowl, mix 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 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. Mix buttermilk and vanilla into cocoa mixture. In another medium bowl, sift together flour and salt. With mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated. 5. In a small bowl, mix vinegar and baking soda until soda dissolves; mixture will foam. Add to batter and mix until combined. 6. Pour batter into prepared baking sheet, smoothing top. Bake until a cake tester inserted into the center of the cake comes out clean, 20-30 minutes, rotating pan halfway through. 7. Cool cake completely on wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts. 8. Place 4 parchment paper strips on a serving platter or lazy Susan. Place 1 layer of cake on top. Spread a thin layer of frosting on top of cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator