Romantic Heart Spaghetti Cake Recipes

Steps:

• For the Meatballs:.
• Preheat oven to 350F Place a 24-count silicone heart baking mold onto a sheet tray.
• Add shallots, garlic cloves, parsley, and egg to a food processor. Pulse until finely diced. Add ground beef, breadcrumbs, milk, Worcestershire, salt, and pepper. Pulse until just combined.
• Press the mixture the heart mold, filling all the way to the tops of the cavities. Set aside in refrigerator while you prepare the spaghetti pie.
• For the Spaghetti Pie:.
• Grease the inside of a 9.5-inch heart springform pan. Line the bottom and sides of the pan with parchment paper, cutting the parchment to size. Wrap the bottom and up around the sides with foil and place on top of a sheet tray.
• Heat about 1 tablespoon of olive oil in a pot over medium heat. Add onions and season with salt and pepper. Sauté the onions until softened, about 10 minutes.
• Add 1/4 cup of red wine. Simmer 2-3 minutes until reduced. Add marinara sauce and garlic powder and simmer 5 minutes. Remove from heat.
• Remove 1 cup of sauce and set aside.
• Add cooked spaghetti to the pot and toss to combine.
• Add beaten eggs to the pot and toss to combine.
• Transfer the spaghetti mixture to the prepared pan and press down to pack in tightly.
• Heat cream cheese in a microwave-safe bowl in 30 second intervals until soft and smooth. Pour cream cheese on top of the spaghetti and spread all over.
• Top with reserved marinara sauce and spread, leaving a small border of cream cheese. Sprinkle shredded mozzarella on top of the marinara. Bake for 40 minutes.
• After the spaghetti pie has been in the oven for 10 minutes, transfer the meatballs to the oven and bake for 30 minutes.
• Once finished baking, let the spaghetti pie rest while you garnish the meatballs. Carefully unmold the meatballs. Decorate the tops of each meatball with Sriracha - some with a heart outline, some with a large filled in heart, and some with a smaller heart in the center.
• Remove the collar from the spaghetti pie and carefully transfer to a serving platter. Heat the alfredo sauce in the microwave until warm and spread over top of the pie, leaving a small border of the marinara.
• Garnish all over with chopped parsley. Add some of the heart meatballs on top in the alfredo section. Serve remaining meatballs on the side with remaining bottle of wine!
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Steps:

• Preheat oven to 425 degrees F.
• In a mixing bowl, mix flour, sugar, baking soda, and nutmeg.
• With cold fingers (dipped in cold water and dried), rub the cold lard into the dry ingredients.
• Make a well in the center, add buttermilk, and work with one hand into a dough that can be rolled out.
• Dust rolling surface with flour. Shape the dough into a ball and roll it out into an 8 inch circle.
• With a table knife dipped in flour, cut the circle in half, then the halves in thirds, to produce six equal wedges. Shape each wedge into a heart.
• Grease baking sheet and place hearts on it so they do not touch. Bake for 15 minutes, until cakes are puffy and nicely browned.
• Remove from oven and sprinkle tops immediately with sugar (the crystals will melt slightly and stick).
• When cool, wrap with blue tissue paper, the traditional wrapping of white sugar crystals, for gift giving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
• Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
• Stir flour, cornstarch, baking powder, and salt together in another bowl.
• Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
• Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
• Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
• Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
• Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
• Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
• Repeat step 1 to make a second cake mixture - you won't have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
• For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.

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.