Bite-Sized Valentine’s Day Treats Get to the Heart of the Holiday
Nothing says “I love you” on Valentine’s Day more than heart-shaped, homemade treats. This year, try individual treats to make each gift recipient feel extra special. You’ll love the fact that they are simple to create.
“Though small in size, mini-treats deliver a big message to all of the Valentines on your list,” said Nancy Siler, vice president of consumer affairs at Wilton. “Decorating these treats is quick and easy thanks to Candy Melts Candy – a pantry staple for any decorating project.”
With a little help from Wilton you can bake to your heart’s desire this Valentine’s Day.
We Heart Valentine’s Day – Hearts are by far the top shape of the season. From giant heart-shaped cookie pans to cookie cutters to Heart Pop pans, Wilton has a variety of bakeware options.
A Sweet Heart for Your Sweetheart – Create mini cakes, brownies or cookies with the Bite Sized Heart Dessert Shell pan. Once cooled, drizzle with red, pink and white colored Candy Melts candy for the perfect personalized heart-shaped treat.
Homemade Box of Chocolates – Make your own candies using shaped Candy Molds. Choose between hearts, lips, flowers and more. Fill the mold with the Candy Melts candy, color and flavor of your choice, and watch as you melt the hearts of your Valentines.
Give a Little Love – Valentine’s Day is a top gift-giving holiday. Give your made-from-the-heart homemade treats the gourmet treatment with festive packaging like heart-shaped boxes, colorful gift bags and brightly colored baking cups.
For more Valentine’s Day recipes, baking tips and gift inspiration, visit www.wilton.com.
Courtesy of Family Features
Cupid’s Mousse Cake
This unusual combination is sure to impress and Wilton’s Heart- Shaped Springform Pan is key to your success! A hidden center cake and spiral cake sides make it both tasty and imaginative.
• Jelly Roll Yellow Sponge
• Cake small recipe
• Strawberry Mousse
• Fresh strawberries
• Strawberry jam
• 4 in. Heart Springform Pan
• 10 1/2 x 15 1/2 in. Jelly Roll Pan
• 8 in. Tapered Spatula
Each cake serves 1.
1.- Prepare sponge cake recipe, pour 3/4 of batter into jelly roll pan and remainder into square pan.
2.- Bake according to recipe directions. Immediately after baking, roll larger jelly roll up tightly in towel (rolling shorter sides) to measure 15 1/2 x 1 1/2 in.; let cool.
3.- Cut heart shape from square cake, 1/4 in. shorter than springform pan.
4.- When large jelly roll is cool, unroll and spread with strawberry jam. Re-roll, wrap in plastic and freeze until firm enough to cut.
5.- Cut large jelly roll into 1/4 in. wide slices; line sides of heart springform pan with slices.
6.- Press the heart cake into the bottom of pan. Prepare mousse.
7.- Fill springform pan to top with mousse and smooth. Let set until firm.
8.- Unmold cake from springform; lift from bottom with spatula; garnish with straw berry slices.
Sweet Heart Cake
This Valentine’s Day cake is fit to be tied! Fondant-covered cake features a large fondant bow you make and shape ahead of time.
• 60 oz. Ready-To-Use White Rolled Fondant
• Pink Icing Color
• Lemon Yellow Icing Color
• Buttercream Icing
• SweetHeart Pan
• Rolling Pin
• Roll-N-Cut Mat
• Brush Set
• Easuy-Glide Fondant Smoother
• Cake Board
Cake serves 12.
1.- In advance: Make fondant bow (see below). Tint approximately 20 oz. of white fondant pink and knead with 2 teaspoons of Gum-Tex for added strength. Reserve remaining pink fondant mixture to make streamers and flat ribbon.
2.- Prepare 2-layer 3 in. high cake for rolled fondant by lightly icing with buttercream. Tint approximately 36 oz. of fondant yellow. Cover cake; smooth with Fondant Smoother. To make flat ribbon, using reserved fondant mixture, cut a
1 1/2 x 16 in. strip; position on cake. Trim off excess, then remove. Position flat ribbon and bow pieces on cake. Roll 1/8 to 1/4 in. diameter white fondant balls and attach to cake with damp brush.
3.- Roll out fondant 1/8 in. thick. Cut two 2 x 9 in. strips for loops. Cut a 1 1/2 x 4 in. strip for knot. Pleat each end of bow loop strips. Fold strips over to form a loop. Brush ends lightly with water, align ends. Position cotton balls inside loops to keep shape.
4.- Shape the knot by pleating each end of fondant strip and wrapping it around middle of the pleated ends of bow loops. Remove cotton balls from loops.
5.- For streamers, cut 1 1/2 in. wide strips, 5 and 6 in. long; cut V-shapes at one end and pinch together other end to fit under loops. To dry streamers, place pan flat, back side up, and position streamers, placing cotton balls beneath to shape. Let dry, then remove.
Chocolate Heart Petit Fours
Makes about 40 mini cakes
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) butter, softened
• 2/3 cup firmly-packed brown sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 2/3 cup buttermilk
• 1/2 cup peanut butter, chocolate fudge ice cream topping or cherry pie filling
• 2 containers (14 ounces each) Chocolate or Vanilla Icing Glaze (optional)
• Jumbo hearts sprinkles (optional)
Preheat oven to 350∞F. Prepare 24 cavity bite-sized heart dessert shell pan with Cake Release pan coating.
In large bowl, combine flour, cocoa, baking powder, baking soda and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla extract; beat until well combined. Alternately add flour mixture and buttermilk in three additions, beating until just combined. Spoon one tablespoon batter into each pan cavity.
Bake 9-11 minutes or until tops of cakes spring back when touched. Cool in pan 10 minutes. Cool completely on cooling grid.
To decorate, place cakes on cooling grid with cookie pan below. Pipe 1/2 teaspoon peanut butter, chocolate fudge or cherry pie filling into shell; fill only to top of cavity. If desired, warm glaze according to package instructions; carefully pour over shell and tap pan to smooth. If desired, add jumbo hearts sprinkles.