Mini Heart Cakes: Sweet Treats for Love and Celebration
Delightful Mini Heart Cakes are perfect for sharing special moments and celebrations with loved ones.
Equipment
- Oven
- ¼ sheet pan
- 2" heart-shaped cookie cutter
- - Piping bag
Ingredients
For the Cake
- 1 batch Vanilla Almond Cake Can substitute with chocolate, red velvet, or strawberry.
For the Fillings
- 1 cup Strawberry Compote Can substitute with raspberry compote.
- 1 cup Raspberry Compote Provides tart contrast to the sweet cake.
For the Frosting
- 1 batch Vanilla Bakery Buttercream Frosting Stabilized whipped cream can be used for a lighter texture.
Instructions
Basic Instructions
- Preheat your oven and bake the Vanilla Almond cake in a ¼ sheet pan. Once done, let it cool completely, then freeze for about 30 minutes to make cutting easier.
- While the cake cools, prepare your chosen compote(s). Strawberry compote adds sweetness, while raspberry offers a delightful tartness. Let them cool down to room temperature.
- Remove the chilled cake from the freezer. Using a 2" heart-shaped cookie cutter, cut out 12 mini heart cakes. If you have leftover cake scraps, save them for snacking!
- Carefully slice each heart in half horizontally. Place about 1 tablespoon of your chosen compote on the bottom half, then gently place the top half back on to create a layered treat.
- Grab a piping bag and frost the mini cakes with your homemade vanilla buttercream. Get creative with swirls or rosettes for a charming finish!
- Let the cakes chill in the refrigerator for about 15-20 minutes. This allows the frosting to set perfectly. Before serving, allow them to come back to room temperature for ultimate flavor.
Notes
Optional: Decorate with fresh fruit or edible flowers for an extra special touch!