Valentine's Day {Baking Anniversary}

Love is in the air and it is all about hearts. Chocolate cookie hearts, red velvet hearts, red and pink hearts!! Cupid's symbol all over.

Here at Blahnik Baker, it is also my 'baking' anniversary. I baked my first cake ever a year ago in my friend Chrissa's kitchen, seen here. It was a small step at the time that now looks like a giant leap!

In honor of Valentine's day and this anniversary, I decided to recreate this cake again. The cake inspired this blog and I think it deserves a comeback. And because just baking a cake doesn't seem like a challenge anymore, I decided to make some cookies and decorate them!!

The red velvet cake is a recipe from Sprinkle Bakes. 

I used heart shaped pans this time and the heart came out looking like a heart lol! I decided not to do the crumb coat, just for something different.

For the cookies, I used this chocolate roll out cookie recipe from Glorious Treats since chocolate and Valentine's day seem to be synonymous.

I had a great time playing with pinks and reds as I decorated these with my friend Amanda. They look much better than the Christmas cookie attempt from two months ago. I was very happy with the display that I ended up with for Mr J.

Red Velvet Cake

-->

Cake:
2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar

Preheat oven to 350 degrees.  Grease and lightly flour 2 or 3 round 9" cake pans.

Sift flour and salt together, set aside.  In the bowl of a stand mixer, combine the butter and sugar.  Mix until light and fluffy.  Add the eggs one at a time.  Mix well after each addition.  Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture.  Blend in vanilla.

In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms.  Add to the sugar and butter mixture.  Mix well.  In a small bowl or condiment cup, stir together the baking soda and cider vinegar.  This will foam and should be put into the batter immediately after well mixed.  After adding the foam mixture, blend on medium-high speed until batter is consistent.

Spoon batter evenly into pans - batter will be very thick!  Level  top of batter with an offset spatula.  Bake for 25-30 minutes, or until cake springs back when pressed in the center.  Turn out on wire racks and cool completely.

Cream cheese frosting:

2 - 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  With the mixer on low, gradually pour in the confectioners' sugar.  Increase the speed to high and beat until light and fluffy.  If mixture is too thick, add a little milk to loosen it.  If it is too thin, add additional powdered sugar or put in refrigerator. 

Recipe source: Sprinkle Bakes


-->
-->

Chocolate Rolled Cookies

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)

1 teaspoon vanilla extract

1/2 cup cocoa powder

3 cups all purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

Directions:

Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.

With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.

Beat in egg, coffee or liqueur, and vanilla.

Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).

Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).

Cut out desired shapes with cookie cutters and place on a baking sheet.

Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.

Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.

Decorate as desired.

Recipe Source- Glorious Treats

 Happy Valentine's Day everyone!