Today's blog post is for these adorable red velvet mini heart cakes with cream cheese frosting in the middle.
I used a recipe for red velvet cupcakes from 'The Hummingbird Bakery Cookbook' but instead of making traditional cupcakes I used a silicone heart-shaped mould to make twelve hearts. I then levelled these hearts to make six red velvet heart sandwiches. This is a great recipe to make any time you fancy but I also think that it would be particularly nice around Valentine's Day.
These cakes were the result of some trial and error as the first time I made them they were quite disastrous.
First attempt: I overfilled the mould which resulted in extremely lumpy-topped hearts (tasted good but weren't too visually pleasing). They also didn't pop out of the mould as easily as I would have expected. This was probably due to the fact that I didn't grease/ line the mould. The reason for this was that I never normally grease any of my silicone bakeware but the baked goods always manage to pop right out. Therefore I was a bit disappointed as half of my cakes ended up stuck to the bottom of the mould :( If you decide to purchase this mould I recommend that you grease it with some butter or nonstick spray to try and save your cakes.
Second attempt: I didn't overfill the mould and remembered to grease it, which resulted in the cakes you will see below.
To Begin...
