Cut Up Cake For Sweethearts Recipes

CUT-UP CAKE FOR SWEETHEARTS

Steps:

• Grease and flour 1 each 8-inch-square and 8-inch round pan. Prepare cake batter as directed on package; pour into prepared pans. Bake as directed on package. Cool completely.
• Place square cake with one corner at bottom of serving tray. Cut round cake crosswise in half; place cut sides of cake halves next to adjacent sides at top of square cake to resemble heart. Use some of the COOL WHIP to secure cake pieces to each other.
• Frost cakes with remaining COOL WHIP. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies.

SWEETHEART TARTS

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
• Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
• Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
• Recipe courtesy of Alton Brown

NUTTY SWEETHEARTS

Steps:

• Grease cookie sheet and insides of two or more heart-shaped cookie cutters 4 inches long and 2 inches deep. Place cutters on cookie sheet, set aside.
• In large bowl, combine cereal, chocolate chips, marshmallows, candied cherries and pecans, set aside.
• In small heavy saucepan over very low heat, stir white chocolate and shortening until melted and smooth. Remove from heat, cool slightly. Pour chocolate mixture over mixture in bowl, stir gently to coat completely.
• Using greased fingers, press about 2/3 cup mixture firmly and evenly into each prepared cutter on cookie sheet to thickness of up to 3/4 inch. Refrigerate 30 minutes until firm. Depending on number of molds available, you may have to work in batches. Keep unused mixture at room temperature between batches.
• To unmold: Run wide metal spatula under cutters to loosen from cookie sheet. Using fingers, gently push each sweetheart free of the cutter.

SWEETHEART CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
• Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
• Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
• Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
• Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
• Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

SWEETHEART CAKE

Steps:

• Sift flour, sugar, baking powder and salt into mixing bowl.
• Drop in shortening.
• Combine milk and cherry juice and add in a stream to dry mixture.
• Add extracts; beat two minutes.
• Add egg whites; beat two minutes.
• Add cherries and nuts; beat 2 minutes.
• Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
• Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
• Decorate with cup up cherries.

SWEET HEART CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
• Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
• Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.