A few years ago, I made these heart shaped cakes for Valentine’s Day. The one pictured here was made for my parents. I used spring form heart shaped pans that are 4 x 1 3/4 inches. Each cake will give you two large servings or four smaller slices. The key to using spring form pans is to make sure the pan is properly prepared. I like to use Wilton’s Cake Release.
Combine all ingredients and mix on medium for three minutes.
Bake for 20 minutes and test for doneness.
Continue baking until toothpick comes out clean.
Remove the sides of the pans before the cake has cooled completely and then allow it to continue to cool on a wire rack.
Cream Cheese Frosting
1 eight oz package of cream cheese, softened
3/4 cup of butter
5 to 6 cups of powdered sugar
1/2 cup of unsweetened cocoa
Beat the cream cheese and butter on medium for 2 minutes.
Reduce speed to low and add sugar, 1/2 cup at a time.
After all the sugar is added, add the cocoa and beat on medium until the frosting reaches the desired consistency.
If it’s too thick, you can add a small amount of milk to the mixture.
To decorate this cake after spreading the frosting over it, I used a #32 tip for the edging using the shell border technique. To write on the cake, I used a #4 tip. Since I made this one for my parents, I wrote a fancy R initial for their last name on it. I used candy decorations for the hearts.
Chocolate Dipped Strawberries
I haven’t made these in a while, and I didn’t take pictures of
the process the last time I made them, but it’s super easy.
Start with plump, fresh strawberries.
Make sure the strawberries are dry after rinsing them before dipping.
Spread waxed paper on counter.
Melt chocolate bark in double boiler or use a melting pot.
You can also use chocolate baking chips. If you want to drizzle contrasting colors on the strawberries, you’ll need to melt that in a different pot at the same time or you can melt small amounts in a microwave.
Hold the strawberry by the stem and dip each one into the chocolate, coating it as much as you want, letting the excess drip back into the pot.
Place on waxed paper to set.
I used a spoon to drizzle the contrasting colored chocolate over each strawberry.
Serve the cake with a couple of strawberries on the side and you’ll have a pretty Valentine’s dessert display.