Giant Heart Sunglasses Cake Recipes

Steps:

• Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
• Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
• Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
• Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
• Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
• Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.

Steps:

• For the Cake:.
• Preheat oven to 350 degrees F. Spray two 9-inch square cake pans with nonstick spray. Line the bottom with parchment paper and spray with nonstick spray.
• Prepare cake mix per package directions, adding in the packages of vanilla pudding mix.
• Scoop 2 ½ cups of batter into a small bowl. Scoop another 2 ½ cups of batter to another small bowl.
• Color one of the small bowls a dark blue shade, folding in about 1 ½ teaspoons of Deep Blue gel coloring.
• Color the other small bowl to a light blue shade, folding in about ½ teaspoon of Deep Blue. You should have white, dark blue, and light blue batters.
• Using a small ice cream scoop, drop alternating scoopfuls of the batter colors into the cake pans, dividing evenly. Swirl the batter with a wooden popsicle stick, making sure to get all the way down to bottom of the cake pan.
• Bake for 35-40 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool 20 minutes. Invert onto a wire rack and let cool completely. Wrap each square cake in plastic wrap and freeze overnight.
• Print a large sunglasses stencil online and cut in half, dividing the two frames. Unwrap the frozen cakes on a wooden cutting board and position the stencil halves on top. Trim around the stencils, with a sharp paring knife.
• Transfer trimmed cakes to a large cake board or platter, matching up halves to create one large pair of sunglasses.
• Frost the cake with a crumb coat of pink frosting. Chill in fridge or freezer for about 10-15 minutes or until frosting is hard to the touch.
• Meanwhile, cut the lenses out from stencil. On a surface lightly dusted with cornstarch, roll out the yellow fondant using a silicone rolling pin. Place one of the heart lenses on top and carefully cut out using a sharp paring knife. Place on a parchment-lined baking sheet. Repeat with the other heart lens.
• Transfer some of the pink buttercream to a piping bag fitted with a #803 tip. Frost cake all over with buttercream, using the piping bag to apply on the sides. Smooth out with a small offset.
• Place back in the fridge or freezer about 10-15 minutes or until the frosting is hard to the touch.
• Using a non-patterned sheet of paper towel, gently smooth out frosting, buffing out any harsh lines or imperfections. Position fondant heart lenses into place.
• Let cake sit out to room temperature before serving, about 30-45 minutes.
• For the Lemon Swiss Buttercream:.
• Prep everything first!
• Bring a small saucepan with an inch of water to a simmer.
• Whisk egg whites and sugar together in a stand mixer metal bowl and attach a thermometer.
• Set the bowl over the simmering water, making sure the bottom is not touching the water. Whisk constantly and allow the mixture to reach 160°F.
• Immediately transfer bowl to a stand mixer fitted with a whisk attachment and whisk on high until stiff peaks and glossy and doubled in size, about 10 minutes.
• Switch to the paddle attachment and drop speed to medium. Add in a couple chunks of butter at a time, fully incorporating before adding more.
• Once all the butter is mixed in, increase speed to medium-high and beat until smooth. Then beat in extracts and salt.
• Fold in about ½ teaspoon Deep Pink gel food coloring with a spatula.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.