Delicious Mini Heart Cakes Perfect for Valentine’s Day Love
These adorable Mini Heart Cakes are perfect for sharing and customizable for any taste, making them the ideal treat for Valentine's Day.
Equipment
- Oven
- ¼ sheet pan
- 2-inch heart-shaped cutter
- - Piping bag
Ingredients
For the Cake Base
- 1 batch Vanilla Almond Cake Substitutable with chocolate or red velvet
For the Compote Fillings
- 1 cup Strawberry Compote Can substitute with raspberry or blueberry
- 1 cup Raspberry Compote Other options include lemon curd
For the Frosting
- 1 cup Vanilla Bakery Buttercream Frosting Cream cheese frosting is a great alternative
Instructions
How to Make Mini Heart Cakes
- Preheat your oven according to your cake recipe instructions. Pour the prepared Vanilla Almond cake batter into a ¼ sheet pan, and bake until a toothpick inserted comes out clean. Let it cool completely, then chill or freeze for at least 2 hours to firm up.
- While the cake is cooling, whip up your strawberry and raspberry compotes. Cook them on the stove with a bit of sugar until thickened, then allow to cool before using.
- Grab a 2-inch heart-shaped cutter and cut out 12 mini heart shapes from the cooled cake. This is where the magic starts!
- Gently slice each heart in half to create two layers. On the bottom layer of each mini cake, spread about 1 tablespoon of your chosen compote. Place the top layer back on.
- With a piping bag, elegantly frost the top of each mini heart cake with smooth vanilla buttercream. Top with fresh fruit or colorful sprinkles to add a personal touch.
- Pop the decorated mini heart cakes in the fridge for a few minutes to set. Before serving, let them reach room temperature for the best taste experience!
Notes
Garnish with mint leaves for a fresh pop of color! Store in an airtight container in the fridge for up to 3 days.