Love is in the air!
Valentine’s Day in the bakery is such a pretty holiday!
All pink and red and hearts all over the place!
What an eye popping array of cakes in the display case when you walked into my store and saw all these cakes!
Ah the memories!
Here is one example of a cake I would sell for Valentine’s Day and I hope you will want to recreate it for your special someone!
I only have one heart shaped pan though, but this was no problem with my Best Vanilla Cake Recipe!
I often get asked the question, “can I leave the batter sit out while I bake the other layers?”
The answer to that question is not always yes, it really depends on the mix method and what kind of leavener is being implemented to raise the cake batter.
But today it is a yes!
Due to the baking powder and the stability of this creaming method cake, it is no problem!
With Ombre colors from going from dark pink to light with buttercream filling to match.
The buttercream roses to decorate the top are optional, but I have a step by step tutorial to show you how to make them!
This cake is just perfect for Love Day, which in my opinion is everyday, so this is indeed an all year around cake!
The gold luster dust adornment to the white chocolate drip really made this cake pop!
Ombre Heart Valentine’s Day Cake
3 hours 25 mins
Serves: serves 16 people
- Ground Flax Seeds 4 tablespoons (32g)
- Hot Water 10 tablespoons (150ml)
- Soy Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoon (10ml)
- Cake Flour 2½ cup (300g)
- Granulated Sugar 1¼ cup (250g)
- Baking Powder 4 teaspoons (20g)
- Salt ½ teaspoon (3g)
- Vegan Butter 12 Tablespoons (170g)
- 1 recipe Buttercream of your choice *I used the American Buttercream
- For the Sugar Glaze:
- 1 cup confectioners sugar
- 1 Tbs almond milk- adjust to your desired consistency
- Gold Luster Dustfor garnish *optional
- combine the flax meal with the hot water and let stand for about 5 minutes to thicken
- Add the vanilla to the soy milk
- Sift the flour with the baking powder and salt
- Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
- Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly
- Add about ⅓ of the flour to the creamed mixture then add half of the soy milk
- Add another ⅓ of the flour and then the remaining soy milk
- Add the last amount of flour and mix just to combine evenly.
- Divide the batter evenly into 4 bowls and color them from darker pink to light pink (almost white)
- Bake for 25 minutes in a greased and parchment lined heart shaped pan or until they are springy to the touch when you gently press the centers.
- Meanwhile prepare the buttercream recipe of your choice as per the instructions on that recipe.
- Divide the buttercream into 4 equal bowls leaving 1 portion white and the other 3 in ombre pinks.
- Decorate as shown in the video.
- For the sugar glaze combine the confectioners sugar with the almond milk and pipe around the edge of the cake.
- Once the sugar glaze has dried, paint it with gold luster dust mixed with a bit of vodka to make a paint-able paste.
For longer storage keep in the refrigerator for up to 1 week
Check out how to make buttercream roses![embedded content]