Fathers Day Heart Cake

This week-end my family celebrated our fathers with a fathers day lunch.  We hosted the family.  It was a nice relaxing lunch enjoyed by all who attended.  My father's favourite cake is red velvet.  However I did not want to make boring red velvet cake for fathers day so I had to jazz it up a bit.  Yes, I did make this.  Yes I did pipe on the design.  I think that I did a pretty good job since I am an amator cake baker and this was one of the few cakes I have attempted to decorate.  You know what they say, practive makes perfect, I guess I will just have to keep particing. 

White Cake
2 large eggs separated
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract*
1/2 cup milk
1/8 tsp cream of tartar
Directions:
Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
Preheat oven to 350 degrees.  Butter and flour two 8in (I used 9in) pans.  Normally I use PAM, but this recipe really calls for the butter and flour method.  Just trust me on this one.
Put sifted flour, baking soda, and salt into a bowl and set aside.
Using an electric mixer ( I love that this recipe calls for an electric mixer as I do not even own a KitchenAid Mixer), beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.
Now you are going to add your flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and go ahead and mix until combined.  This whole process should take less then 2 minutes, as you do not want to over beat the batter.
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar.  You will want stiff peaks, which took me about 3 minutes.  Now, take your rubber spatula and fold your eggs whites into your cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.

Red Velvet Cake

3 1/3 cups cake flour (not self-rising)
2 stickes of butter softened
2 1/4 cups sugar
2 large eggs, at room temperature
2 egg yolks at room temperature
2 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
2 tablespoons cider vinegar
1 1/2 teaspoons baking soda


Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

Buttercream Recipe

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.