Valentine’s Cake!

Sugar Lilies and Petunias

Royal Icing Flowers

Sugar Lilies and Petunias

This week in my cake decorating classes, we were to finish a cake! I had an order for a Montreal Canadiens birthday cake which was perfect for my Beginner class, and I wanted to make Paul something special for Valentine’s Day for my flower class. Both of the cakes turned out beautifully, and I’m really happy with what I have learned in my courses. Next week, I start a fondant and gum paste flower class, so I’m looking forward to that too!

Buckeye Valentine's Cake

Using the flowers and techniques that I learned in my course, I made a Buckeye (chocolate and peanut butter) Valentine’s Cake! The cake itself is delicious . . . we broke into it early 🙂 The bottom layer is a heavy chewy brownie like cake, middle layer is smooth peanut butter cream, and it’s topped off with a chocolate ganache! Yum!

Buckeye Cake

(adapted from amandeleine)

Cake

• 2 large eggs

• 1 1/4 cups granulated sugar

• 3/4 cup all-purpose flour

• 6 tablespoons unsalted butter, melted

• 3 oz. unsweetened chocolate, melted

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

Peanut Butter Layer

• 3/4 cup creamy peanut butter

• 1/4 cup unsalted butter, softened

• 1/4 teaspoon vanilla extract

• 3/4 cup powdered sugar

Ganache

• 1 cup heavy whipping cream

• 2 cups semi-sweet chocolate chips

• 1/3 cup peanut butter chips

Directions

1. Preheat oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.

2. Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, melted chocolate, vanilla extract and salt until smooth. Pour into prepared pan.

3. Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

4. Peanut Butter Layer: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

5. Ganache: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

6. This step I did not do, as I was decorating my cake with my sugar flowers, but I’ve included it for you to enjoy! Melt peanut butter chips in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

What are YOU doing for Valentine’s Day?

Valentine’s Cake!

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Valentine’s Cake!

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