Wednesday, 11 February 2015

Hidden Heart Cake



I was recently contacted by the team at BakingMad.com to try out one of their Valentine's recipes. BakingMad.com is a very helpful website that is full of not only many recipes, but also lots of helpful tips to aid you with your baking. They partner with Billingtons Sugar, Allinson's Flour and Nielsen Massey flavour extracts. They sent me some flour, sugar and vanilla extract to make my chosen recipe with. I chose this hidden design cake as I've wanted to try out this technique for a while, it looks so impressive and clever! There are lots of different ideas out there of what image to hide inside. I think this is a good one to start off with if you want to give hidden designs a go for the first time.


I started with the pink sponge. I creamed together 175g butter and 175g golden caster sugar.


I then added 3 beaten eggs and 1 tsp vanilla extract and whisked in.


Finally I folded in 175g self raising flour, 1/2 tsp baking powder and enough Sugarflair Baby Pink food colouring to get a strong shade (about 3 blobs).


I poured it into a loaf tin and baked on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely before cutting (I left it overnight). When fully cool I cut off the ends of the sponge, then scored marks along it the same thickness as my heart shaped cutter.


I cut the sponge into pieces and then used my heart shaped cutter to cut out hearts from each piece. BakingMad.com recommends making cake pops with the leftovers. They also make good snacks. I made some easy no bake Pink Velvet Cake Truffles with mine.


I made the chocolate sponge by creaming together 175g butter and 175g golden caster sugar. I then added 3 beaten eggs, 1 tbsp milk and 1 tsp vanilla extract and whisked in.


Finally I folded in 150g self raising flour, 1/2 tsp baking powder and 35g cocoa powder.


I put some mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it as neatly as I could in a row.


I then spooned the remaining mixture around and on top of the pink sponge.


I baked on 160C/325F/Gas Mark 3 for 45 minutes.


To make the buttercream I mixed together 300g icing sugar, 1 tsp vanilla extract and 150g butter. I then added in 75g melted dark chocolate and mixed until smooth.


I spread the buttercream over the fully cooled sponge and sprinkled on some pink heart sprinkles I found in the Tesco baking aisle.


Now came the moment of truth! Did the hidden design technique work for me? As you can see, yes it did! I thought it looked great and I was really pleased with the effect. I do think I could've used a larger heart shape, but I'm glad I was cautious on my first go on this. It's such a cool effect and will certainly provide a surprise for whoever you bake it for!


I am entering this cake into Jibber Jabber UK's Love Cake February challenge where the theme is For The Love Of Cake. This cake certainly represents love!



print recipe

Hidden Heart Cake
Ingredients
  • 500g Butter
  • 350g Golden caster sugar
  • 6 Eggs
  • 3 tsp Vanilla extract
  • 325g Self raising flour
  • 1 tsp Baking Powder
  • Pink food colouring
  • 1 tbsp Milk
  • 35g Cocoa powder
  • 300g Icing sugar
  • 75g Dark chocolate, melted
Instructions
Make the pink sponge first. Cream together 175g of the butter and 175g of the golden caster sugarAdd 3 of the eggs and 1 tsp of the vanilla extract and whisk inFold in 175g of the self raising flour, 1/2 tsp of the baking powder and enough pink food colouring to get a strong shadePour the mixture into a loaf tin and bake on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely, then cut off the ends of the sponge, then scored marks along it the same thickness as your heart shaped cutterCut the sponge into slices following the scored lines and then used your heart shaped cutter to cut out hearts from each pieceMake the chocolate sponge by creaming together 175g of the butter and 175g of the golden caster sugar. Add 3 of the eggs, the milk and 1 tsp of the vanilla extract and whisk inFold in 150g of the self raising flour, 1/2 tsp of the baking powder and the cocoa powderPut some of the mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a rowSpoon the remaining mixture around and on top of the pink spongeBake on 160C/325F/Gas Mark 3 for 45 minutesTo make the buttercream mix together the icing sugar, 1 tsp of the vanilla extract and 150g of the butter. Then added the melted dark chocolate and mix until smoothSpread the buttercream over the fully cooled sponge and sprinkle on some pink heart sprinkles


Hidden Heart Cake Recipe from BakingMad.com. I was sent flour, sugar and vanilla extract to make this recipe with. All opinions are my own.

9 comments:

  1. I've always wanted to try baking this. It looks really good and you are right the effect is stunning. A great Valentine bake.

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    1. Thanks Ros! I recommend giving it a go, it's so exciting when you cut the cake open!

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  2. I too have always wanted to attempt a hidden cake, but haven't taken the time to do so! This cake looks great! I bet anybody would be thrilled to find a heart in their cake this Saturday!! :0) I like the pink with the chocolate cake combo as well... yum!!

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    1. Thanks Lisa! It did take two evenings to complete, but surely it will show someone how much you care for them :)

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  3. Often wondered how to get a shape into a cake..... Now I know! Looks great!

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    1. Thanks Kate! Ah the secret is revealed ;)

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  4. So very cool!! Might just try to do a hidden shamrock for St. Patrick's Day!

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  5. I showed this to my daughter and she thought it was 'awesome'! It's so effective and the pink really stands out from the chocolate cake.

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