Valentine Heart Mini Cakes

Valentine Cakes, you know, for Valentine’s Day!

These are cute too, because they are Valentine heart Mini cakes!

We have a vanilla cake made with egg whites, using the yolks to make a not too sweet, almost custard-like French Buttercream filling.

A thin layer of raspberry jam is optional for extra flavour and colour.

I used a 3½” (9cm) heart shaped cutter, but it doesn’t matter what size, or shape. 

Big enough to share, or just big enough to make them happy.

Take the crumbs and the icing and make cake pops.  No waste and

Two, two, two treats in one.

You will need 16 ounces (320g) of chocolate. 

You could use couverture chocolate, which has already been tempered.  It also has a higher fat content so it melts smoother.  Or merckens candy melts, a chocolate coating that is not pure chocolate but makes a wonderfully smooth coating because it melts well.

You could use very good belgian chocolate as well.

How To Make these Valentine Heart Mini Cakes

For the Cake

Line 2 -9”x 12” (23×30.5cm) pans, or 1 – half sheet pan 18″x 12″ (45 x 30cm).

1.  Separate the eggs while they are cold, it is easier.

Set aside the egg whites and let them come to room temperature.  Cover the yolks and refrigerate for the French buttercream.

2.  Sift the flours, baking powder and salt.  Set aside.

3.  Beat the butter and oil, gradually beating in the sugar. It will help to bring it all together.

Beat for about 2 minutes.  It will be a bit grainy.

4.  Add the egg whites, a bit at a time, beating until each bit is completely incorporated before adding the next bit.

5.  Add the vanilla.

6.  Add a third of the flour mixture and beat it in.

7.  Beat in half of the milk, then a third of the flour, then the rest of the milk and the rest of the flour.  Stop mixing once incorporated.

8.  Pour into the sheet pan, or divide into the two pans if that is what you are using.

Spread it to even out and bang in on the counter or table to release large bubbles.

Bake at 325°F (165°C) for 20-22 minutes

Let cool in the pans for about 15 minutes.

Turn the cake, or cakes out.

Let cool completely, or cover and use the next day.

For the French Buttercream

1.  Beat the butter until it is smooth and light.  Set this aside.

2.  Boil water in a pot large enough to hold a heatproof bowl (glass or metal) that won’t touch the water.

Gentle simmer, good

3.  Beat the egg yolks and water in the bowl then gradually add the sugar and salt. Place the bowl over the simmering water.

Reduce the water to a low simmer.  Try to keep it at a simmer

4.  Keep whisking the yolk mixture over the hot water, as it thickens and heats up until it comes to 160°F (71°C).  This will take about 10 minutes.

5.  Remove it from heat.

The yolk mixture should come up to 160°F (71°C)

6.  Beat this on high speed for about 5 minutes until thick.  Beat in the vanilla.

Keep beating until the yolk mixture is light and cooled.  

The yolk mixture, ideally, should be the same temperature as the butter

If the yolk mixture is too warm, the butter will just melt into it.

7.  Add the beaten butter a spoonful at a time. Start with a tablespoon.  If it melts in, the yolks are too warm. 

If it separates, it may mean the butter was too cold.  Just keep beating it.    

It will be smooth and custard-like.

If not using it right away, just keep it in a cool place.  If it has been in the fridge, let it come to room temperature.  Whip it just before using. If it is lumpy, like it is curdled, it may still be too cold.

I have the tops of the cakes on the inside.

Spread one half lightly with the jam, if using. 

Put this half in the freezer for about 10 minutes to make it easier to spread the icing over.

If not using jam, spread the bottom layer with the icing.

Cut one half of the cakes at a time.

Remove the excess cake (Ha ha excess cake) then sandwich them to reduce squashing.  We will make Valentine Cake pops from this

Dust for crumbs.

Gently melt the melting chocolate gently, either in the microwave, or using a double boiler.

Stir in the solid-at-room-temperature coconut oil until well mixed.

Place the cut cakes on a rack.

Place that over parchment paper to catch the drips.

Using a large spoon, spoon the chocolate over the cakes to cover entirely, then quickly spread to patch any missed spots.

If using sprinkles, use them before the chocolate hardens.