CAKE STENCIL RECIPES

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EASY HEART-SHAPED CAKE - ALLRECIPES



Easy Heart-Shaped Cake - Allrecipes image

This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.

Provided by thehungryscientist

Categories     Valentine's Day Desserts

Total Time 2 hours 25 minutes

Prep Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 1 8-inch layer cake

Number Of Ingredients 17

2 cups white sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons almond extract
4 large eggs
3 cups all-purpose flour
⅓ cup cornstarch
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups milk
2 cups unsalted butter, softened
4 teaspoons vanilla extract
8 cups powdered sugar
2 tablespoons whole milk, or more as needed
2 drops red food coloring, or as desired
2 drops yellow food coloring, or as desired
sprinkles as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
  • Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
  • Stir flour, cornstarch, baking powder, and salt together in another bowl.
  • Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
  • Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
  • Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
  • Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
  • Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.

Nutrition Facts : Calories 778.3 calories, CarbohydrateContent 109.4 g, CholesterolContent 140 mg, FatContent 36.6 g, FiberContent 0.7 g, ProteinContent 5.2 g, SaturatedFatContent 22.6 g, SodiumContent 205.8 mg, SugarContent 87.9 g

MACARON (FRENCH MACAROON) RECIPE | ALLRECIPES



Macaron (French Macaroon) Recipe | Allrecipes image

This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!

Provided by Liz

Categories     French Recipes

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 16 macarons

Number Of Ingredients 4

3 egg whites
¼ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup finely ground almonds

Steps:

  • Line a baking sheet with a silicone baking mat.
  • Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • Preheat oven to 285 degrees F (140 degrees C).
  • Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Nutrition Facts : Calories 189.5 calories, CarbohydrateContent 36.4 g, FatContent 2.6 g, ProteinContent 6.9 g, SaturatedFatContent 0.3 g, SodiumContent 22 mg, SugarContent 31.9 g

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