{"id":1146,"date":"2011-02-12T16:56:18","date_gmt":"2011-02-12T16:56:18","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=1146"},"modified":"2015-07-15T15:07:34","modified_gmt":"2015-07-15T15:07:34","slug":"the-wilton-way-and-a-valentines-cake","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=1146","title":{"rendered":"Valentine’s Cake!"},"content":{"rendered":"
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Sugar Lilies and Petunias<\/p><\/div>\n

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Royal Icing Flowers<\/p><\/div>\n

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Sugar Lilies and Petunias<\/p><\/div>\n

This week in my cake decorating classes, we were to finish a cake! \u00a0I 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. \u00a0Both of the cakes turned out beautifully, and I’m really \u00a0happy with what I have learned in my courses. \u00a0Next week, I start a fondant and gum paste flower class, so I’m looking forward to that too!<\/p>\n

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Buckeye Valentine's Cake<\/p><\/div>\n

Using the flowers and techniques that I learned in my course, I made a Buckeye (chocolate and peanut butter) Valentine’s Cake! \u00a0The cake itself is delicious . . . we broke into it early \ud83d\ude42 \u00a0The 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! \u00a0Yum!<\/p>\n

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Buckeye Cake<\/span><\/strong><\/div>\n
(adapted from <\/em>amandeleine<\/em><\/a>)<\/em><\/div>\n
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Cake<\/strong><\/div>\n
\u2022 2 large eggs<\/div>\n
\u2022 1 1\/4 cups granulated sugar<\/div>\n
\u2022 3\/4 cup all-purpose flour<\/div>\n
\u2022 6 tablespoons unsalted butter, melted<\/div>\n
\u2022 3 oz. unsweetened chocolate, melted<\/div>\n
\u2022 1\/2 teaspoon vanilla extract<\/div>\n
\u2022 1\/8 teaspoon salt<\/div>\n
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Peanut Butter Layer<\/strong><\/div>\n
\u2022 3\/4 cup creamy peanut butter<\/div>\n
\u2022 1\/4 cup unsalted butter, softened<\/div>\n
\u2022 1\/4 teaspoon vanilla extract<\/div>\n
\u2022 3\/4 cup powdered sugar<\/div>\n
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Ganache<\/strong><\/div>\n
\u2022 1 cup heavy whipping cream<\/div>\n
\u2022 2 cups semi-sweet chocolate chips<\/div>\n
\u2022 1\/3 cup peanut butter chips<\/div>\n
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Directions<\/strong><\/div>\n
1. Preheat oven to 350\u00ba F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.<\/div>\n
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.<\/div>\n
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.<\/div>\n
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.<\/div>\n
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.<\/div>\n
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! <\/em> 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.<\/div>\n

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What are YOU doing for Valentine’s Day?<\/em><\/strong><\/p>\n

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