A la carte: Heart-shaped Valentine’s cake easy to make
I’d like to make a cake in the shape of a heart for Valentine’s Day, but I don’t want to buy the expensive heart-shaped pans. How can the heart shape be created?
The heart-shaped cake is easy to make by baking a round 8-inch cake and a square 8-inch cake. When the cake is cool, place the square cake so that one corner is towards you. Cut the round cake in half and place it on the two adjoining sides of the square cake farthest from you. You now have a heart shape. Frost the cake. The trick here is to be sure that both the square and round cakes are the same thickness or height. Another idea is to bake a jelly roll cake and cut hearts using a large heart-shaped cookie cutter.
How should I make chocolate heart cutouts to decorate the top of a cake?
The easiest chocolate to use is the melting wafers designed for candy making. Spread melted chocolate on a cookie sheet covered with parchment paper. Tape the parchment ends to the cookie sheet to keep it from moving. Spread the chocolate thinly and evenly on the parchment and allow it to harden enough for cutting, but not so hard that the chocolate will break when you cut the shapes. Use a small heart cookie cutter or aspic cutters if you have them to cut the shapes. Lift each piece with a palette knife, being careful not to touch the surface of the chocolate or you will leave marks.
How are chocolate curls made to decorate a cake?
Bring a thick piece of bar chocolate to room temperature. Holding the bar on one side with foil to prevent the warmth of your hand from melting the chocolate, pull a swivel vegetable peeler toward you to make each curl. Use a skewer to move the curls to the cake. If the chocolate is too cold it will grate; too warm it will slice. Obviously this takes practice. Chocolate curls can be stored in an airtight container in a cool dry place.
What kind of chocolate should be used for baking?
Baking chocolate is usually around 60 percent cacao. This is the kind of chocolate called for in most recipes. You can also use any bar chocolate that contains 60 percent cacao. Changing to a higher percentage of chocolate, such as 70 percent cacao, usually requires recipe adjustments.
Several chocolate bars were gray when I opened them. What happened? Is it safe to eat?
The ideal storage temperature for chocolate is 78 degrees or less. Chocolate subjected to higher temperatures will cause the chocolate to turn gray on the surface, a result of the fat content coming to the surface called bloom. It is safe to eat and safe to use in baking, but if you are crafting fine candies, use chocolate that has not bloomed.
The Super Bowl game is always accompanied by high-fat foods. What are some lower-calorie foods I can serve and still enjoy plenty of snacks?
Serve your cheering squad fresh vegetables with a low-fat yogurt dip, fruit as kabobs or a mixed fruit bowl or fruited gelatin salad, popcorn, pretzels with a mustard dip, or baked tortilla chips and salsa. The main course can be whole-grain breads with lean meats for sandwiches. Even pizza loaded with vegetables like mushrooms, onions, peppers and spinach with only a small amount of cheese is satisfying. Small plates will help your guests eat less each time they visit the buffet.
baking with Bill & Sheila
This site is hosted by (click on the graphic for more information)
Return from cake to Home Page
If you want to increase your site popularity and gain thousands of visitors = check out these sites:
