*** Feast your eyes, your lips, and, OK, probably your hips, on these wonderful easy to make chocolate cake recipes!
From Denny: Our local newspaper recently ran an article with Wilton recipes for Valentine's Day. It had been a while since I visited the cake decorating site and it was so much fun!
Food Network fun cake decorating shows like the "The Cake Boss" give us inspiration and the motivation to try something new. These days it's quite the trend to get involved decorating imaginative cakes and cupcakes. People are lining up to take classes all over the country to help improve their baking craft skills.
What's quite popular at the moment in cake decorating? Fondant, especially the Satin Ice fondant featured on "The Cake Boss." Of course, here in Louisiana, everything black and gold for the New Orleans Saints football team is completely sold out from high demand since they won the Super Bowl unexpectedly.
Looking around the Wilton site to check out the fun cake baking pans for which they are known I found this really cool one for baking a heart shape into the inside of the cake. We creative types are always intringued by the clever unusual.
You will love trying out one or all of these recipes for your special Valentine's Day event. Wilton is known for their simple easy recipes. Check out the photos and the recipes that follow.
In the recipes there are links included for specific Wilton products that may not be easily available in your area stores. Here's the product description about those fun cake baking pans that really caught my attention:
Heart Tasty-Fill™ Pan
"Create filled cakes with incredible flavor combinations using these convenient non-stick pans. You'll serve delicious filling with a pretty heart shape in every bite! The patented recessed design creates a contour you can fill with ice cream, fruit, mousse and more – just bake, fill, flip and frost! The premium non-stick coating provides easy release so cakes unmold perfectly from the pan.
"Set includes two 8.5 x 2.75 in. non-stick pans, bonus recipe book with delicious recipe ideas and complete instructions. Non-stick steel. $17.99"
Recipes Featured:
Red Raspberry Velvet Cake
Chocolate Ganache Mousse Cake
White Chocolate Cake with Raspberry
Red Raspberry Velvet Cake
Tools:
Heart Tasty-Fill™ Pan
Cooling Grid
Toothpick
Ingredients:
1 package (18.25 oz.) Red Velvet cake mix
1 container (12 oz.) Frozen whipped topping (thawed)
1 cup raspberry preserves
White Chocolate Buttercream Icing
White chocolate shavings (optional)
fresh raspberries (optional)
vegetable pan spray
Makes: 8-10 servings
Directions:
Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.
Prepare cake mix according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
In medium bowl, fold together whipped topping and preserves. Spoon into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Chill cake while preparing icing.
Ice cake and add white chocolate shavings and raspberries as desired. Chill until ready to serve.
White Chocolate Buttercream Icing:
From Wilton: "Delicious chocolate taste in an icing you can tint! White Chocolate Buttercream Icing has the decorating versatility you want."
Ingredients:
18 ounces (3 6 ounce pkgs) white baking chocolate coarsely chopped
1/4 cup milk
1 cup solid vegetable shortening
1 cup butter or margarine
2 teaspoons pure vanilla extract
8 cups confectioners' sugar
1/4 cup milk
Makes: Icing serves 6 cups.
Directions:
1. Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.
2. Cream butter and shortening with electric mixer. Add vanilla.
3. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium, speed until light and fluffy.
6. Beat in chocolate.
Keep icing covered with a damp cloth until ready to use.
Chocolate Ganache Mousse Cake
Tools:
Heart Tasty-Fill™ Pan
Cooling Grid
Toothpick
Ingredients:
1 package (18.25 oz.) yellow cake mix
1 package (8 oz.) semi-sweet chocolate (chopped, divided)
2 containers (12 oz. ea.) frozen whipped topping, thawed
1/4 cup heavy whipping cream
vegetable pan spray
Makes: 8-10 cake servings
Directions:
Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.
In large bowl, prepare cake batter according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. In large microwave-safe bowl, melt 6 ounces (6 squares) chopped chocolate. Quickly fold in about half of the whipped topping to lighten chocolate. Fold in remaining whipped topping; mix until well blended. Spoon mousse into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Ice with remaining mousse. Chill cake while preparing ganache glaze.
In small microwave-safe bowl, heat the cream until hot, but not boiling (about 30 seconds). Add remaining 2 ounces (2 squares) chopped chocolate. Let stand 1 minute; stir until chocolate melts. Cool ganache about 15 minutes. Pour over top of cake and let drip over sides of cake. Refrigerate until ready to serve.
White Chocolate Cake with Raspberry
Tools:
12 x 18 in. UltraGold Sheet Pan
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
4 ounces (2/3 package) white chocolate , chopped
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) butter , softened
1 1/2 cups granulated sugar
2 eggs
1/2 cup raspberry preserves
White Chocolate Cream Cheese Icing
White chocolate curls
fresh raspberries
Makes: Cake serves 12-16
Directions:
Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid.
Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.
White Chocolate Cream Cheese Icing
Rich and flavorful, White Chocolate Cream Cheese Icing works wonders with our Raspberry or Orange Cupcakes.
Ingredients:
1 pkg. White Candy Melts®
2 packages (8 oz. each) cream cheese, softened
1 cup unsalted butter, softened
2 tablespoons lemon juice
Directions:
Melt candy melts according to package directions.
Allow coating to cool slightly, stirring occasionally (don't let it set up).
In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy.
Gradually beat in the cooled coating until blended and smooth.
Beat in the butter and lemon juice.
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