Mini Heart Shaped Cakes Food

MINI HEART-SHAPED CAKE

Steps:

• Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
• In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
• 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 beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
• Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
• In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
• Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
• Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
• Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
• Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
• Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

MINI HEART-SHAPED CAKE

Steps:

• Preheat the oven to 180°C, Fan oven 160°C /gas 4.
• Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.
• For the cake: Snap the chocolate into chunks and place in a bowl. Add the milk and
• sit the bowl over a saucepan of gently simmering water and heat until the chocolate
• has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.
• Beat the butter until very soft then add the caster sugar and continue to beat until the
• mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.
• Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold
• in gently to mix. Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
• Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.
• For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate until smooth. Spread the butter icing on the bottom half of the cake and sandwich with the other half.

MINI HEART-SHAPED CAKES

Steps:

• Preheat oven to 350°F. Spray a 12 x 17-inch baking sheet with non-stick cooking spray and set aside.
• In a large mixing bowl, prepare cake mix as directed on the box using water, oil and eggs. Spread batter evenly into prepared baking pan. Bake for about 10 minutes or until a toothpick inserted in the center comes out clean, rotating pan halfway through baking time. Let cake cool completely in the pan set on a wire rack, about 30 minutes.
• Once cake is cooled, use a small heart-shaped cookie cutter to cut and remove about 32 mini hearts from the cake. Set heart cakes on a tray or board you can decorate them on.
• Decorate each mini cake with the pre-filled pastry bag of frosting. Immediately sprinkle with festive sprinkles.