Cupid Cakes Recipes

Steps:

• In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use)., Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies.

Steps:

• Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Transfer flour mixture to a fine-mesh sieve and sift ingredients into a medium bowl. With the mixer on low, add flour mixture to egg mixture in three additions, alternating with 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.
• Transfer batter to prepared baking sheet. Bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in baking sheet on a wire rack. Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.
• Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.
• Place fondant on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead fondant until color is well blended. Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.
• Drape fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, press fondant to adhere; trim edges. Repeat process with remaining fondant and cakes.
• Gather scraps of fondant and place on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out fondant 1/8-inch thick; using a 1/2-inch heart-shaped cutter, cut out 12 hearts. Place a heart on each cake and tie a brown ribbon around the bottom edge of each cake, if desired. Serve immediately.

Steps:

• Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
• Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
• Cool for 10 minutes before removing from pans to wire racks.
• For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
• Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!

Steps:

• Heat oven to 350°F.
• Place 1 wafer in each of 12 paper-lined muffin cups.
• Beat cream cheese and sugar in small bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing after each addition just until blended. Spoon over wafers in muffin cups.
• Bake 30 min. Turn off oven; open oven door slightly. Let stand in oven 30 min. Remove from oven; cool completely. Top with pie filling.
• Refrigerate 1 hour.