Valentines Day Peek A Boo Pound Cake Recipe 455

PEEK-A-BOO POUND CAKE

Steps:

• In a bowl, cream the butter for the strawberry pound cake until smooth.
• Scrape down the sides, add the sugar and beat until light and fluffy (1-2 minutes).
• In a separate bowl, whisk together the eggs (both whole and yolks), 4-5 drops of red food coloring and strawberry emulsion.
• With the mixer on low, slowly pour the eggs into the batter.
• Increase the speed to medium-high and beat for 1-2 minutes.
• Return the mixer to low and add the flour 1/3 cup at a time.
• Once all of the flour is added, increase the speed to medium and beat for 1-2 minutes.
• Pour the batter into a parchment paper-lined 9″x9″ pan, smoothing the top with an offset spatula.
• Bake at 350F for 30-35 minutes.
• While the strawberry is still warm but cool enough to handle, use a heart-shaped cookie cutter to punch out pieces of cake.
• In the bowl of a stand mixer, repeat steps 1-7 with the ingredients for the vanilla pound cake.
• Pour 1/2″ of vanilla pound cake batter into the bottom of a parchment paper-lined loaf pan.
• Place the strawberry pound cake hearts in a line on top of the batter leaving about 1/2″ of space on each end.
• Gently pour the remaining pound cake batter over the top of the hearts.
• Use an offset spatula to smooth out the top of the cake.
• Bake at 350F for 1 hour 10 minutes to 1 hour 15 minutes.
• In a bowl, whisk together the ingredients for the icing.
• Microwave the icing for 15-20 seconds and allow to cool for approximately 1 minute.
• Stir the icing and pour over the top of the pound cake. Garnish with fresh cut strawberries.

VALENTINE'S DAY PEEK-A-BOO POUND CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray. Prepare your first pound cake combining 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color (I think I used 25 drops.) Pour batter into prepared pan and bake for 8-10 minutes less than instructed on box (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside. Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour just barely enough batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn't overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done. Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too stiff, until you reach the consistency you like. Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy! Adorable, right!?

PEEK-A-BOO GHOST 'BOXED' POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
• Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
• In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
• In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
• Pour rest of the batter over the ghost-shaped cake.
• Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
• Enjoy!

EASY VALENTINE'S DAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
• Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
• Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
• Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
• Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.