As cliche as it sounds, here's wishing all you guys a Happy Valentines Day in advance. I used to get all excited about the day during my school and college days when cards, flowers, gifts etc. were all part of the fun. Now, if the husband wishes me, its celebration time :) Other than the one time just after we got married, we have never actually celebrated V-day. This year isn't any different and so the most I could do was make these cute lil heart cakes and call it a day.
Talking of which, how adorable are these hearts? I think they are the perfect size, especially in households like mine where its just two of us and don't want to bake a huge cake to satisfy those sweet cravings. Tala is a very popular brand in UK and their retro-looking products are a fave of mine. This mini heart cake pan is from their bake ware range and is perfect for a V-day treat. The springform base makes it easy to release the cake and the non-stick interior does its job really well. The only issue I had was the batter seeping through the base when it went into the oven, but like all springform pans, its better to line the interior or place it on a baking tray to catch all the drips. Other than that, I am very happy with the cake tin.
I didn't want to actually bake a cake in the pan, I wanted to do something different, but lack of planning and a busy schedule meant a normal vanilla cake it was. I had some sour cream in the fridge and thought of putting it to good use. Hence the sour cream vanilla cake. The husband will be disappointed because a lot of vanilla-ness has been doing the rounds here. He will have to bear with this one too. I, on the other hand, love plain vanilla cakes and this one was great as well.
About the frosting...I hate butter cream icing and that's the very reason why its not made its mark on my blog. Today however, I broke my vow, and went ahead and made it. Since a very small quantity was needed, I thought it should be fine. The taste, I still am not a fan, but the fact that you can pipe it out in whichever design, shape etc makes it a winner. I shall not be trying it out again, but maybe incorporate butter into my cream cheese frostings to make it hold firmer..yes that's a possibility.
Recipe adapted from here (makes 2, 10cm hearts)
Sugar- 1/2 cup
Baking powder- 3/4th tsp
Salt- 1/4 tsp
Butter- 4 tbsp (57gms), unsalted and at room temperature
Sour cream- 1/4 cup
Egg- 1 small
Egg yolk- 2 small
Vanilla extract- 3/4th tsp
Into it add the remaining ingredients one after the other and continue beating on medium speed everything is mixed well. There shouldn't be any traces of butter or flour visible.
Increase speed and beat well till you get a smooth and satiny mix.
Transfer the batter into the pans (greased lightly) and bake in an over pre heated at 175C for about 30 minutes or till a skewer comes out clean.
Take the hearts out of the oven and after 10 minutes release them onto cooling racks.
Once completely cool, wrap them in cling film and refrigerate till ready to frost.
Vanilla buttercream frosting (recipe adapted from here) makes enough to fill and frost the cake as in the pic
Butter- 70gms, unsalted and at room temperature.
Powdered sugar- 85gms
Vanilla extract- 1/2 tsp
Milk- 1 tbsp
Red gel paste- a pinch
Beat the butter till light and fluffy.
Add the sugar, vanilla and milk and continue beating till they all come together. It should be smooth but stiff.
Add more milk (but by bit) to loosen the mix if needed or if too loose then add more sugar.
Add the red colour and mix till the colour is evenly spread throughout the ix.
Fill the piping bags and pipe away.
Assembly
If you want, moisten the cake with some sugar syrup, or even coffee.
Fill with the butter cream and top with the other half. Pipe on the sides, and also fill the top if needed.
With thanks to Tala for sending me the heart shaped cake tin to review.
With thanks to Tala for sending me the heart shaped cake tin to review.
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