interfational love day – a heart shaped vanilla cake to celebrate

When I made this cake recently, I declared it ♥ interfational love day ♥ because of just how adorable it is. If you’re the sort of person to save sweet treats like this to something like Valentines Day, then it’s time to break the mould and do things differently!

So before I share the recipe with you, I’d like to send out a warm welcome to all the new fati’s recipes subscribers – leave a note, won’t you, so we can spread the love (with a virtual slice of this cake) and welcome you aboard ;)

And for some more love: you don’t have to use this recipe below… use the vanilla cake recipe that you love because it’ll make this cake all the more special! I’ve recently been using the whisk attachment instead of the paddle attachment to get a really light fluffy cake – highly recommend you do this too :) Also, if you have any left over batter like I did, just pour it into a few muffin cases and enjoy as treat at work or school :)

heart cake

Yields: 1 lovely cake

Ingredients:

The cake:

1 1/2 cups plain flour

1 3/4 tsps baking powder

1 cup white sugar

1/2 cup butter

2 eggs (I normally use large ones)

1/2 tsp salt

2 tsps vanilla extract

3/4 cup milk (use buttermilk instead if desired; reduce to 1/2 cup milk if desired)

The decoration:

7 – 8 fresh strawberries (with calyx (cap/hull & leaves) in tact

65ml (1/4 cup + 1 tsp) thickened cream

125g quality white chocolate

blue and red natural food colouring

 

Method:

Preheat oven to 180 degrees C.

Grease and flour a 20cm pan or as I did here, a 26cm (widest part) by 7cm deep love heart pan.

In a medium bowl, cream together the sugar and butter until pale.

Beat in the eggs, one at a time, beating well after each egg. Stir in the vanilla.

Combine flour and baking powder separately and add to the creamed mixture and mix well.

Stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. And your cake is done when it springs back to the touch.

Remove from oven and set aside to cool completely.

Meanwhile place cream and chocolate in a dry and heatproof bowl over simmering water (don’t let the water touch the bowl).

Stir occasionally with a metal spoon until chocolate is melted and well combined with cream.

Add a blue food colouring (I did this with a toothpick to avoid putting in too much), stir to spread colour.

Add (roughly twice as much) red food colouring and stir to create deep pink/purple colour.

Set aside to cool to room temperature.

heart cake (side view)

Generously cover the cooled cake with the ganache, spreading to the sides and letting ‘drip’ slowly. Top with halved strawberries.

Make a strawberry rose by using this technique (I always do this just with a paring knife).

Serve with some hot tea for a snuggly time ♥

 

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