Happy Valentines Day! Still looking for inspiration? We got you covered! Here are some treats from around the web:
Happy Valentines!
Sharon
Valentines Day Tutorial RoundUp
Hello all! Valentines Days is coming up, so here are some of the cutest treats from around the web to get you inspired.
Hope these give you some inspiration for the big heart day!
Happy Baking!
Sharon
Free Valentine Teddy Figure Tutorial
Hey Sugar Babies!
Valentine’s Day is almost here. Love is in the air….. and I’m feelin’ it.
So I’ve got a free PDF tutorial for you of this cute Teddy topper:
In the interest of full disclosure, there will be an offer to join my online school for $1 after you sign up to get the PDF.
That’s totally optional and the PDF is yours for free no matter what.
I hope you enjoy it!
Sharon
Valentine’s Recipe and Tutorial Round-Up
Hi guys! Valentines Day is fast approaching and love is in the air.
And I just happen to love pretty Valentine sweets and treats. So I’ve rounded up some tutorials and recipes from around the web to help you get inspired (and help me too 🙂
Valentines Day Ombre Heart Cake
Lifes A Batch: Valentines Day Cookies
Chocolate Covered Strawberry Cupcakes
Now go forth and maketh cute and sweet Valentine treats. I’d love to hear whatcha makin’.
Happy Caking!
Sharon
Valentine Cupcakes
Hello Sugar Babies!
I just could not let Valentine’s day go by without sharing a little love with you guys. You all fill my heart with so much joy, I want to give a little back to you.
I heart you.
These sweet cupcakes are really easy. Just roll out your fondant and cut heart shapes with your favorite cutters. Cut out some red blossoms as well. The metal cutters pictured above I have had forever and have no idea where they came from. But I can tell you that the black heart cutters are made by Patchwork and can be found here.
While the fondant is still soft, impress your message of love with plastic hobby stamps. Note: please make sure your stamps are food safe if the item will be eaten!
Let that dry thoroughly (overnight). Then dust the impressions with a darker shade of pink petal dust with a thin pointy brush. Then a dusting of luster dust in your shade of choice finishes off the piece.
These cupcakes were baked in the heart shaped silicone baking cups by Wilton. I got them at Hobby Lobby. I love those cups! I use them for all kinds of stuff. (And a little birdie told me that we will have a video in the members’ area that shows you how to make a stunning dessert with these 🙂
If you don’t have stamps, or just don’t feel like doing that, you can just make pretty heart toppers for your cupcakes.
Love is in the air.
I hope you will 🙂
Happy Valentine’s Day!
Sharon
Valentine Flourless Chocolate Cake
I had never made a flourless chocolate cake before so this was new to me. It was very easy to do as well. Since I am such a loser wife, and did not get dear hubby a real gift, this was his Valentine’s day treat. And being a double loser, he did not even get it until the day after Valentines. Poor shmuck.
It is extremely dense and rich, soft on the inside, and basically tastes like ganache. I served mine on a pool of raspberry coulis. OK, we all know I did not make coulis from scratch. I used sleeved raspberry pastry filling and blended it with water and some granulated sugar in my food processor. Worked and tasted great!
Hubby, who is a very picky dessert eater, liked this one very much.
I was way too busy to make ice cream, so I chose the option to use whipped cream (aka Cool Whip). Hey, I am a very busy lady!
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
It was easy and delish and I recommend you give it a try!
Until next time,
Sharon
