My heart shapes are a bit humble this year, as my cake needed to be round in order to bake in the right pan.
We had a family pizza night for Valentine’s last night, so I shaped Rose’s super easy no-knead pizza dough into hearts. My daughter was very surprised and pleased with them.
For her class in school today, I sent in the RHC chocolate butter cupcakes with white chocolate mousseline (cocoa butter and vanilla) and a tempered chocolate heart. The hearts were quick-tempered milk chocolate, two circles side-by-side, then with the back of a spoon I spread/dragged the chocolate down to form the heart shape. They were very fast and simple.
For our family cake, I made a lemon berry cream cake. No fun shape there, but I’ll post it anyway. It’s the RHC chiffon layer, lemon this time. Rose gave directions over on the blog and mentioned it’s her favorite from the book, so I knew I had to try it. Especially paired with berries, I think it may just be my favorite as well. (Maybe it ties with the tangerine version…). The cake is frosted and filled with lemon-vanilla whipped cream (lemon oil, vanillla extract, sugar, stabilized with agar). Blueberries in the middle and raspberries on top. The lemon-vanilla flavor of the cake and cream paired very well with the blueberries and raspberries, can’t wait to make this again when they are in season.
My one note for this cake is to make sure and use good, thick, well-fitting cake strips and to cover every bit of the pan, as the cake pulled away from the side a bit where the strip had been loose and didn’t cover well. I think that this cake shrinks away from the pan when the sides get even a little overbaked. But even so it was very delicious.