To all mothers out there : Happy Mother’s Day!
To my mummy : Thank you for being so awesome all the time. Caring and loving us unconditionally. Love you very much! (:
I decided to bake a cake for both my mum and my baby’s mum. and was looking through blogs to get inspiration. Then it hit me when I saw a post on I am Baker : Heart Cake .
It’s not literally a cake that looks like a heart. It’s a heart in a cake! What better cake to bake for my mum right? hehe When I saw the steps to making it, I was a little taken aback. Firstly, big cakes aren’t really my thing. Secondly, neither is high layered cakes. haha so yes. I was taking a very huge risk! But I told myself, if I pull this off, it would all be worth it!
Like I am Baker, I used a white cake and filled it with red velvet cake to make the heart in the cake and topped it with buttercream icing. hehe The oohs and ahhs when the cake was cut made me smile, but sadly, the icing was too sweet for anyone’s liking! So I decided that when I do make it again, I should use a cream cheese icing instead. But well, I think the cake was yummy and the sweetness might still be bearable if u eat it with a cup of hot tea! haha but yes. Definitely changing the icing. hehe
The piece that was cut out had a nicer heart shape! haha the bigger piece looked like a butt according to my mum haha. I made a U-bottom heart instead of a V-bottom. Bad cutting skills!
overall, I enjoyed the making process very much. Though it was very time consuming. But the end result was worth every single minute working on it and also the smile on my mum’s face! Plus I found out it was difficult trying to surprise my mum. She would continuously ask questions. haha. (:
So here’s the recipe adapted from I am Baker! I won’t be writing the step by step cause her explanation is very very clear! and she has step by step pictures. hehe So hop over to her blog and give this cute cake a shot!
Red Velvet Cake
3 1/3 cups cake flour (not self-rising)
2 sticks unsalted butter, softened
2 cups sugar
2 large eggs, at room temperature plus 2 egg yolks
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
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons baking soda
1. Preheat oven to 180 degrees celcius.
2. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
3. 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. Add the egg yolks and mix well.
4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour (starting with the flour, and ending with flour). With each addition, beat until the ingredients are incorporated, but do not overheat.
6. 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.
7. 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.
8. Using a fork, break up the cake into crumbs. Add a cup of the icing and combine well.
(need about 3 portions of these for a 9-inch cake and a 5-inch cake)
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1. Preheat oven to 180 degrees C.
2. In a small bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
5. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into cake pan (one recipe makes 4 8-inch round pans). Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
6. Level each cake and they are ready for the icing!
(I needed 2 portions)
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.
2. 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.
3. 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.
Thank you for everything again mummy. ♥
20 thoughts on “Happy Mother’s Day !”
I still can’t believe you made this from scratch! Your mum is one lucky lady!
And it looks like big and layered cakes are now completely your thing 😉
hahaha (: i still don’t think it’s my thing babe! hehe I gotta make more and practice more! hehe but my family don’t really like sweet things. so no one to eat them! haha maybe i should bake and u be my judge!
I’ll be more than happy to oblige! 😉
EHHH ME TOO I WANT MY SHARE!
hahaha. great job! 🙂
haha (: sure! (: but im not half as good as u two! haha
Everyone loved the cake! :DDDD And it is so muchhhhh work! faints. my mum and dad were like wondering what flavour the cake is before we cut the cake! HAHAHHA.
hehe thanks love! (: hehe I’m glad everyone did though it was very sweet! hehe ALl the hard work is paid off! hehe Did u guys guess correctly??? hehe
Great job, sweetie! I’ve got my eyes on that ever since I saw the post on IAmBaker, but would’ve never imagined actually baking it, so kudos to you! Oh, and butt or heart, I think it’s cute 😉
hehe when my mum said it looks like a butt i said it looked like a boob! haha but yes. As long as she enjoyed it!!! hehe I never did wanna try it, but I thought, she’s special, so I should do something special for her. hehe
This is the sweetest looking cake. Your mum is lucky she had someone like you to make it for her
aww. thanks Amy! hehe I am lucky to be her daughter! hehe
wow! i love that cake! i have been seeing them all over the web but never figured how to make them. now i know! amazing stuff =)
(: thanks dearie! hehe It’s a very tiring process but it’s worth it!
Hehe what a gorgeous cake! I love how you got the heart detail inside, it’s so cute! 😀
thanks Lorraine! (: it was tiring but fun to make it! hehe and a lil nerve-wrecking!
I’m in love with your cake! Usually the exterior of the cakes get decorated. This is the first time I’ve seen the interior has decorations too. I’m still amazed at how you formed a heart in there.
thanks Megan! (: I was also surprised when I saw it on “I am Baker”! that’s why I decided to take on the challenge and bake it for my mum! hehe