HEART AND FLOWERS CAKE
Gumdrops are the secret to the decorations. Ordinary square and round baking pans create the heart-shaped cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h13m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box--except use one 8-inch round pan and one 8-inch square pan. Check square pan for doneness about 2 minutes before round pan.
- Cut round cake in half. Place cut sides against sides of square cake to form heart shape, attaching pieces with small amount of frosting.
- Spread frosting on cake. Make flowers with assorted gumdrops: Flatten gumdrops with rolling pin. Cut out small petal-shaped flowers. Pinch flower in center to make it 3-dimensional. Cut out gumdrop leaves and stems. Arrange gumdrop flowers on cake. Arrange candied orange slices to form butterfly wings and butterfly body. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 2 1/2 g
ROBERTA HEART
Martha prepared this chocolaty, custardy dessert on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees with rack set in lower third of oven. Butter a 10-by-2-inch heart-shaped pan. Line bottom and sides with parchment paper; set aside.
- In a small bowl, combine the espresso and water. Stir to dissolve. In a heatproof bowl, combine the chocolates, espresso mixture, and rum over a saucepan of simmer water. Stir until smooth. Remove, and set aside.
- Over the same saucepan of simmering water, combine the eggs and granulated sugar in a large heatproof bowl. Beat, using a handheld electric mixer, until thick, fluffy, and almost tripled in volume.
- Whip the cream in a chilled bowl until soft peaks form. Add the confectioners' sugar and vanilla.
- Fold the melted-chocolate mixture into the egg mixture. Gently fold in the whipped cream. Transfer to prepared pan. Place a large roasting pan in the oven, and fill 1 inch with boiling water. Immediately set the heart pan in the roasting pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove from oven, and let cool in the water bath. When cool, cover, and refrigerate overnight.
- Just before serving, uncover the pan, and warm slightly in an inch of warm water to loosen from pan. Invert onto a platter. Pipe the sweetened whipped cream onto the chocolate heart with a decorative tip, if desired.
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