Cupid Cakes Recipes

Steps:

• Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Transfer flour mixture to a fine-mesh sieve and sift ingredients into a medium bowl. With the mixer on low, add flour mixture to egg mixture in three additions, alternating with 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.
• Transfer batter to prepared baking sheet. Bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in baking sheet on a wire rack. Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.
• Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.
• Place fondant on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead fondant until color is well blended. Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.
• Drape fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, press fondant to adhere; trim edges. Repeat process with remaining fondant and cakes.
• Gather scraps of fondant and place on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out fondant 1/8-inch thick; using a 1/2-inch heart-shaped cutter, cut out 12 hearts. Place a heart on each cake and tie a brown ribbon around the bottom edge of each cake, if desired. Serve immediately.

Steps:

• Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
• Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
• Cool for 10 minutes before removing from pans to wire racks.
• For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
• Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
• Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
• Stir flour, cornstarch, baking powder, and salt together in another bowl.
• Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
• Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
• Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
• Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
• Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.