courtesy Taste of home
There is still time to put your heart into a cake for Valentine’s Day.
The trick to making a cake into a heart is baking one square cake and one circle. Cut the circle down the middle and place the halves at the top and on one side of the cake to form a heart.
You have just created cake art.
Here’s recipe from Taste of Home that’s received great reviews.
Also, the folks at Taste of Home have recently launched a new cookbook with over 383 bakery-inspired recipes. The cookbook is called Bakeshop Favorites.
Strawberry Heart Cake 1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 eggs
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5-1/2 cups confectioners’ sugar
Red-hot candies, optional
1. In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.
2. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half.
4. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.
Yield: 12-16 servings.
