Portola Pilot

One Recipe, Three Valentine’s Day Desserts (Part 2)

The+three+desserts+increase+in+level+of+complexity%2C+with+cupcakes+being+the+most+simple+to+make+for+its+shorter+steps+and+the+heart+cake+being+the+most+difficult+to+make+due+to+the+piping+work.+
The three desserts increase in level of complexity, with cupcakes being the most simple to make for its shorter steps and the heart cake being the most difficult to make due to the piping work.

The three desserts increase in level of complexity, with cupcakes being the most simple to make for its shorter steps and the heart cake being the most difficult to make due to the piping work.

Maya Sabbaghian

Maya Sabbaghian

The three desserts increase in level of complexity, with cupcakes being the most simple to make for its shorter steps and the heart cake being the most difficult to make due to the piping work.

Maya Sabbaghian, Co-Editor-in-Chief

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The following recipes are a continuation of a longer article that can be found here.

 

Raspberry Layered Cake:

 

This cake takes it a step further from the cupcakes with two layers of cake and buttercream frosting. A large chocolate heart sits behind two raspberries and mint leaves on the top to make each cake perfect for Valentine’s Day. This recipe makes about 3-5 mini cakes, depending on how large the mini layers of cake are cut, and takes about 1 hour to make.

Ingredients:

  1. Bake cake mix in a greased 9 inch by 13 inch cake pan for about 18 minutes or until a toothpick inserted in its center comes out clean. Set in freezer to quickly cool.
  2. Begin preparing frosting as cupcakes are baking. Once prepared, scoop into a piping bag or ziplock bag (with a cut corner); do not overfill the bag in order to prevent frosting from spilling. Set aside until needed and keep at room temperature.
  3. When the sheet cake has cooled completely, use a knife to cut rectangles about 2-3 inches by 4-5 inches. Use a ruler to ensure that each rectangle is the same size.
  4. Take one rectangle and set on a flat surface. This will be the base for one cake. Pipe a thick layer of frosting on the top of this layer and smooth out with a knife.
  5. Take a second rectangle and pipe a thinner layer of frosting on its top and smooth out with a knife. Place this second rectangle on top of base rectangle to form one cake. Repeat this combination with your remaining cut rectangles.
  6. Pipe two small spirals of frosting on top of each cake. These will serve as the base for the raspberry garnishes (see photo). Place one raspberry on the top of each spiral. Then, place a mint leaf into the frosting. The tip of the mint leaf should point outward from the cake.
  7. For the chocolate hearts, melt the 1-1.5 oz of chocolate by placing in a microwave for 30-second intervals, stirring between each interval until smooth. Take parchment paper and lay it flat on a baking sheet, using a small drop of frosting under each corner of the parchment paper to stick it to the sheet. Use a heart mold or small spoon to shape drops of chocolate into hearts. Set in freezer for about 5-10 minutes to harden. When they have hardened, gently peel chocolate hearts off parchment paper and place between the two raspberries as a finishing touch.

 

Raspberry Heart Cake:

Despite the complex-looking piping work of the flower-shaped frosting, the Raspberry Heart Cake is simple to make. One batch takes about 1 hour to make and creates about 3-5 hearts, depending on how large the cakes are cut. You will need a special piping tip for the frosting patterns, or you can pipe it with any design you wish.

Ingredients:

Directions:

  1. Bake cake mix in a greased 9 inch by 13 inch cake pan for about 18 minutes or until a toothpick inserted in its center comes out clean. Set in freezer to quickly cool.
  2. Begin preparing frosting as cupcakes are baking. Once prepared, scoop into a piping bag or ziplock bag (with a cut corner). Use a number 61 tip (shaped like a half-moon) or similar in order to pipe frosting as petal shapes. Do not overfill the bag in order to prevent frosting spilling from the top when piping. Set aside until needed (keep at room temperature).
  3. When cake has cooled completely, use a knife or heart-shaped cookie cutter to cut out hearts in the sheet cake. You can throw away the remaining cake surrounding the hearts (or enjoy as a personal side treat!).
  4. Pipe a small bead of frosting anywhere on the surface of the heart. This small amount is where the pearl sprinkles will go (see picture of dessert). Add two or three more beads of frosting elsewhere on the surface of the cake. Then, pipe small petals outward from each bead of frosting until the surface of the cake is covered with frosting petals.
  5. Gently place white pearl sprinkles on the center of each frosted flower as a finishing touch. Enjoy!

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One Recipe, Three Valentine’s Day Desserts (Part 2)