Valentine’s Day Cupcakes and Cake Recipes

Looking for thusme Valentine Cake Ideas? If so, look no further! we’ve got found some nice Valentine cakes for beginners and specialists alike! Satisfy your sweetheart’s appetency this Valentine’s Day, with these fun cakes the complete family can love.

Valentine Cake Ideas

Cream Cheese-Rose Frosting

This cream cheese frosting recipe is distinct because of the splash of rose water in the frosting.

Ingredients
4 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
1 1/2 to 2 tsp. rose water
1/4 teaspoon vanilla extract
2 1/2 cups powdered sugar

How to Make It
In a bowl with a mixer, beat cream cheese, butter, rose water, vanilla, and powdered sugar until smooth

Heritage Red Velvet Cake

Heritage Red Velvet Cake
Ingredients
Cake:
2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Frosting:
2 – 8 oz packages of cream cheese softened
1 cup butter softened
2 tsp vanilla extract
4-5 cups sifted confectioners’ sugar
Instructions
Please visit: http://www.sprinklebakes.com/2011/02/heritage-red-velvet-cake.html

Pink Velvet Valentine’s Day Cake

INGREDIENTS
Pink Velvet Cake:
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
3 large egg whites room temperature
1 tsp vanilla
3/4 cup milk room temperature
pink color gel
Vanilla Buttercream:
5 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp clear vanilla extract
Assembly:
2 Tbsp seedless raspberry jam optional
2 packs Wilton Candy Hearts
a variety of pink and white sprinkles if desired

INSTRUCTIONS

Pink Velvet Cake:

  • Preheat kitchen appliance to 350F and grease and flour 3 6″ cake rounds, line with parchment.
    In a medium bowl, whisk flour, leaven, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter till swish. Add sugar and beat on med-high till pale and flossy (2-3mins).
  • Reduce speed and add egg whites one at a time, totally incorporating once every addition. Add vanilla.
  • Alternate adding flour mixture and milk, starting and ending with flour (3 additions of flour and a pair of of milk). totally incorporating once every addition.
  • Add alittle quantity of pink color gel employing a pick. combine to include however strive to not overmix.
  • Spread batter equally into ready pans. swish the topnotch with a spatula.
  • Bake for approx. twenty five minutes or till a pick inserted into the middle comes out principally clean.
  • Place cakes on wire rack to chill for 10mins then end up onto wire rack to chill utterly.

Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk till combined.*
  • Place bowl over a quandary tub on the stove and whisk perpetually till the mixture is hot and now not sandy to
  • Place bowl on your stand mixer and whisk on med-high till the topping is stiff and cooled (the bowl is not any longer look at the bit (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and blend till swish. Add vanilla and still whip till swish.**

Assembly:

  • Place one layer of cake on a cake stand or serving plate. high with close to 2/3 cup of ice and unfold equally making a small amount of a lip on the sting. Fill with one Tbsp raspberry jam.
  • Repeat with remaining layers and apply a skinny coat of ice everywhere the cake. Chill for 20mins.
  • Frost and swish the perimeters and pipe ruffle dollops on high employing a 1M tip. Chill for 20mins.
  • Place candy hearts indiscriminately round the cake — beginning with the darker hearts at rock bottom and dealing your high to the highest and lighter colours.
  • Sprinkle high of cake with a spread of pink and white sprinkles if desired.

 

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