Alexis Heart Cake Recipes

ALEXIS' HEART CAKE

Steps:

• With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
• Place food coloring in a resealable plastic bag. Add coconut flakes. Shake bag to evenly coat coconut with food coloring. Use immediately.
• Using a serrated knife, trim top of coconut cake to make level. Place coconut cake, trimmed side up, on a cake turntable or serving plate, and spread with about 2 cups frosting. Top with banana cake. Using an offset spatula, spread remaining frosting over entire cake. Sprinkle the top and sides with coconut. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

HEART-SHAPED BANANA CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together mashed banana, sour cream, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl, as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the reserved banana mixture, beating until combined. Add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes, being careful not to overmix
• Pour batter into prepared pan. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.
• Transfer pan to a wire rack to cool for 20 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.