Mini Heart Shaped Cake Recipes

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.

CLASSIC RED VELVET HEART CAKES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired.

LITTLE MINI STRAWBERRY HEART-SHAPED CAKES

Steps:

• 1. Crush 1/2 cup of the strawberries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into strawberry sauce. Cook, and stir until thick and clear. Cool slightly; pour over remaining sliced strawberries. Cool to room temperature and use as cake filling for heart shaped cakes. Preheat oven to 325 degrees. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling with strawberries and sauce. Once cakes have cooled completely, using a 2 1/2-inch to 3-inch heart shaped cookie cutter, cut out heart shaped slices of cake from both cake layers. Spread strawberries with sauce on one side of each heart shaped cake, then sandwich with another heart shaped cake. Repeat with remaining heart shaped cakes. Place cakes on serving plates. Heavily dust tops of cakes with confectioners' sugar and place edible flower or sliced stawberry on each cake for garnish, if desired. Serve cakes with whipped cream, Cool Whip or Redi-Whip . Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap. Note: You may have extra strawberries and sauce left over. Store in refrigerator for another use.

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.

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.