3-Tier Wedding Cheese Cake Recipe

10 (8 ounce) packages cream cheese 

5 cups sugar 

1/3 cup cornstarch 

15 large eggs (3 cups) 

3/4 cup lemon juice, freshly squeezed 

2 1/2 T vanilla 

1 1/4 t salt 

15 cups (3 qts. plus 3 cups) sour cream 

Cheesecake is becoming a very popular choice. This luscious recipe is from The Cake Bible by Rose Beranbaum 

Use 12 in., 10in, and 6 in. cake pans, each 3 in. deep, plus 3 large pans to serve as water baths. (The sides of the water bath pans must be 3 in. or under or baking will be slowed.) Grease the baking pans and line the bottoms with parchment or waxed paper. 

To Mix Batter Arrange oven racks as close to the center of the oven as possible with at least 4 in. between them. Preheat oven to 350°F. 

In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs, 1 at a time, scraping down sides of the bowl until smooth. Add the lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended. 

Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least 1 in. hot water. Bake in preheated over for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for 1 hour. Remove to racks and cool to room temperature (1 hour for the smaller layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight. 

Recipe requires a 5-quart mixer large enough to handle the batter in 2 batches. It can also be prepared in several batches in a food processor. 

Note: Use glass measuring cups. 

To Unmold: Have ready, matching size cake circles. Attach to Floating Tier Stand Plates with icing. 

Run a thin-blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake does not release, return to the hot burner for a few more seconds. 

Refrigerate until ready to frost with White Cream Cheese Icing (recipe follows). 

Store: Three days refrigerated before frosting or decorating: 24 hour refrigerated after decorating. Texture is changed by freezing. 

Serve: Lightly chilled. *Used with permission of William Morrow & Co. 

White Cream Cheese Icing 

Ideal for frosting tiers and piping simple decorations. 

INGREDIENTS: 

24 ounces White Candy Melts 

4 (8 ounce) packages cream cheese, softened 

2 cups unsalted butter, softened 

1/4 cup lemon juice, freshly squeezed 

DIRECTIONS: 

Melt Candy Melts according to package directions. Allow the coating to cool slightly, stirring occasionally (don't let it set up). 

In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice. 

Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle. 

Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture. 

Use ice to chill your hands during piping to maintain firm texture. 

TO DECORATE: 

Tools 

Decorating Tip 21 

Floating Tier Cake Stand 

Cake Circles 

pastry brush 

INGREDIENTS: 

7 pints of medium size strawberries (extras may be served alongside) cleaned and dry 

a jar of strawberry glaze 

Ice cakes smooth with White Chocolate Buttercream Icing. 

DIRECTIONS: 

Coat cake tops with a thin layer of strawberry glaze. 

Cover tops with half and whole (in center) strawberries. 

Brush with strawberry glaze. 

Edge tops with tip 21 "fleur-v-lis" (no center shell). Edge bases with tip 21 comma-motion shells. 

YIELD: Serves 150. Note: Portions are smaller than regular wedding cake servings. Top tier is served, not saved. 

Easy Blueberry Cheesecake Recipe (using sponge cake)

Ingredients

1 (9-inch) sponge cake (store-bought or homemade recipe) 

1 (8 ounce) package reduced-fat cream cheese, room temperature 

1 cup reduced-fat sour cream 

1 tablespoon rum (or 1 teaspoon rum flavoring)* 

1/2 teaspoon vanilla extract 

1 cup brown sugar 

2 cups fresh blueberries, divided use 

Cooking Directions

Cut sponge cake in half horizontally to create two thin layers; set aside. For the filling, combine cream cheese, sour cream, rum, vanilla and sugar; beat until smooth. Fold in 1 1/2 cups of the blueberries. Place one layer of sponge cake on a plate; spread with half of the filling. Top with second layer of cake and spread with remaining filling. Garnish top with remaining 1/2 cup of blueberries. Refrigerate until well-chilled. Cut into 6 to 8 pieces and serve cold. 

Note: If rum or rum flavoring is not available, omit it and increase the amount of vanilla extract to 1 1/2 teaspoons. 

Elvis Gooey Butter Cake Recipe

This delicious Cake Recipe is an inspiration from the episode of "An Elvis Twist".

Ingredients

Cake: 

1 (18 1/4-ounce) package yellow cake mix 

1 egg 

8 tablespoons (1 stick) butter, melted 

Mint leaves, for garnish 

Whipped cream, for garnish 

Filling: 

1 (8-ounce) package cream cheese, softened 

3 eggs 

1 teaspoon vanilla 

1/2 cup peanut butter 

1 whole banana 

8 tablespoons (1 stick) butter 

1 (16-ounce) box powdered sugar 

Cooking Directions

Preheat the oven to 350 degrees F. Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling. Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream 

Extreme Chocolate Cheesecake Recipe

Ingredients

Crust:

2 1/2 cups chocolate cookie crumbs

2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)

6 to 8 tablespoons butter, melted

White Chocolate Layer:

20 ounce cream cheese, room temperature

1 cup chocolate sugar

3 eggs, room temperature

8 ounces milk chocolate chips, melted

1 tablespoon vanilla

1/4 cup sweetened condensed milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Milk Chocolate Layer:

20 ounces cream cheese, room temperature

1 cup chocolate sugar

3 eggs

8 ounces white chocolate chips, melted

1 tablespoon vanilla

1/4 cup sweetened condensed milk

2 tablespoons flour

2 tablespoons cornstarch

Fudge Cake Layer:

1 store-bought fudge cake mix

Dark Chocolate Ganache Frosting:

2 cups heavy whipping cream

2 tablespoons butter

3 tablespoons powdered sugar

24 ounces dark chocolate chips

Cooking Directions

Crust:

Preheat the oven to 350 degrees F.

Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:

Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:

In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand. 

Caramel Apple Cheesecake Recipe

Ingredients

8 whole graham crackers

1 cup lightly toasted walnuts, divided

2 tablespoons light brown sugar

5 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons granulated sugar, divided

1 tablespoon orange zest

3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)

1/2 cup plus 2 tablespoons packed light muscovado sugar

4 large eggs, at room temperature

1 large vanilla bean, seeds scraped

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1/2 cup heavy cream

1 recipe Apple Mixture, recipe follows

1 recipe Apple Caramel Sauce, recipe follows

Cooking Directions

Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.

Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.

Apple Mixture:

Ingredients

2 cups apple juice

1/4 cup granulated sugar

1 vanilla bean, reserved from the cheesecake mixture

1 tablespoon cold butter

3 Granny Smith apples, peeled, seeded and thinly sliced

3 Fuji apples, peeled, seeded and thinly sliced

1/4 cup apple brandy (recommended: Calvados)

Cooking Directions

Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.

Apple-Caramel Sauce:

Ingredients

1 1/2 cups granulated sugar

1/4 cup water

3/4 cup heavy cream

Pinch salt

3 tablespoons apple brandy (recommended: Calvados)

1/2 teaspoon pure vanilla extract

Cooking Directions

Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm. 

Strawberry Shortcake Recipe

Ingredients

1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened

6 large eggs, at room temperature

2 tablespoons milk, at room temperature

3 1/3 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 pounds strawberries, rinsed, hulled, and sliced

1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)

1 1/2 teaspoons orange zest

2 1/2 cups heavy cream

5 tablespoons confectioners' sugar

1 1/2 teaspoons vanilla extract

Cooking Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving. 

Perfect Poppy Seed Cake Recipe

Ingredients

1 white cake mix

1/2 c. poppy seeds or 1 box

4 egg whites

1 sm. instant vanilla pudding

1/2 c. cooking oil

Cooking Directions

Combine poppy seeds with amount of water stated on box of cake mix. Let stand overnight. Combine mix, poppy seed and water, 4 egg whites and pudding mix; beat for 2 minutes. Add oil and beat for 2 more minutes. Mixture will be very light and fluffy. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 30 to 40 minutes. Frost cooled cake with Waldorf Frosting.

Armenian Poppy Seed Cake Recipe

Ingredients

1 (2 oz.) box poppy seeds

1 box white cake mix (or your own choice recipe)

1 box (3 1/2 oz.) vanilla or lemon pudding mix (not instant)

Cooking Directions

Soak poppy seeds 1 hour in 1 cup water or milk. Which you plan to use in the cake. Make cake as directed, using the poppy seed mixture for part of the liquid. Use layer pans. Make the pudding, using 1/4 cup less liquid to make it stiffer for the filling. Cool and spread between layers. Frost with white icing, use your own butter recipe, or for a lemon flavor, try 1 1/2 cups powdered sugar and 2 tablespoons lemon juice.

Poppy Seed Cake with Raspberry Puree Recipe

Ingredients

1/2 c. (1 stick) unsalted butter, room temperature

1/4 c. sugar

2 lg. eggs

1/2 c. sour cream

1/3 c. poppy seeds

1/4 c. fresh squeezed orange juice

1 tbsp. grated orange rind

1 tsp. vanilla

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

Pinch of salt

Powdered sugar, sifted over the top of the cake

Cooking Directions

Preheat the oven to 350 degrees. Grease the removable inside of a tube cake pan and dust it with flour. Shake out excess flour.

Cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, beating well after each egg is added. Beat into the mixture the sour cream, the poppy seeds, the orange juice and orange rind and vanilla. Sift the flour and other dry ingredients together and add to the batter mix, incorporating well. Pour into the tube cake pan and bake for about 40 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove the inside tube section of the pan so that the cake can cool completely. At that time, transfer to a cake plate and sift powdered sugar over the top of the cake.

Raspberry Puree: Allow frozen raspberries to thaw, then pulse in a blender until liquified. You may wish to add 1 teaspoon of powdered sugar or 1 tablespoon of Grand Marnier liqueur. Force the puree through a fine sieve to remove the berry seeds.

Place 2 tablespoons of raspberry sauce on each dessert plate. Top with a slice of poppyseed cake and garnish with a sprig of mint.

Yield: 8 Servings.

Lemon Poppy Seed Bundt Cake Recipe

Ingredients

1 pkg. Duncan Hines De Lights Lemon cake mix

1 1/3 c. water

2 eggs

3 tbsp. poppy seed

Glaze:

1 c. confectioners' sugar

3-4 tsp. lemon juice

Cooking Directions

Preheat oven to 350 degrees. Grease 12 cup bundt pan. Empty cake mix into large bowl. Add water, eggs and poppy seeds. Mix, bake and cool following package directions. For glaze, combine sugar and lemon juice. Stir until blended and drizzle over cake.

Yield: 16 Servings.

Blueberry Poppy Seed Brunch Cake Recipe

Ingredients

Cake:

2/3 c. sugar

1/2 c. butter, softened

2 tsp. grated lemon peel

1 egg

1 1/2 c. flour

2 tbsp. poppy seed

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. sour cream

Cooking Directions

Cake:

Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. In large bowl, beat 2/3 cup sugar and butter, until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup. Level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is 1/4-inch thick.

Ingredients

Filling:

2 c. fresh or frozen blueberries, thawed, drained on paper towels

1/3 c. sugar

2 tsp. flour

1/4 tsp. nutmeg

Cooking Directions

Filling:

In medium bowl, combine all filling ingredients. Spoon over batter.

Bake at 350°F for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Ingredients

Glaze:

1/2 c. powdered sugar

1 to 2 tsp. milk

Cooking Directions

Glaze:

In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency. Blend until smooth. Drizzle over top of warm cake. Serve warm or cool.

Yield: 8 Servings.

Valentine's Triple-Fudge Cake Recipe

A rich, delicious and home-made chocolate cake at your service on this Valentines Day.

Ingredients

1/3 cup sweetened condensed milk (not evaporated)

1 cup semisweet chocolate chips (6 oz)

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup vegetable oil

1 cup applesauce

2 eggs

1/2 cup chopped pecans

Cooking Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.

Prep Time: 15 min

Total Time: 3 hours 5 min

Yield: 15 Servings

Special Thanks & Best Regards for Betty Crocker.

Valentine Kiss Cake Recipe

Ingredients

6 egg whites

1 1/4 cups granulated sugar

1 tablespoon rose water (see note)

About 1/2 cup fruit jam

Cooking Directions

Heat oven to 225 degrees F. Line a baking sheet with parchment paper. Beat the egg whites to a stiff froth, 2 minutes, then very slowly add the sugar and rose water, beating hard until soft peaks form with a glossy sheen, 3 to 5 minutes. Fill a piping bag fitted with a large star tip with the sugar mixture and carefully pipe 11/2-inch circles on the baking sheet, spacing them 1 inch apart. Bake until lightly browned, 35 minutes, then turn the oven off and let the cakes sit for 45 minutes. Remove the baking sheet from the oven and carefully remove the cakes from the parchment paper. Spread the flat side of 1 cake with about 1/2 teaspoon of the jam, then press the flat side of another cake against it, making a ball-shaped morsel. Repeat with the remaining cakes and jam.

Note: Rose water is easily available in all the markets.

Yield: Almost 46 cakes.

Valentines Day Chocolate Sweetheart Cake Recipe

Ingredients

1 package (1 pound 2.25 ounces) devil's food cake mix with pudding

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting

Cooking Directions

Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature. Try this chocolate cake recipe from Betty Crocker on this Valentines Day.

Prep Time: 15 min

Total Time: 2 hours

Yield: 12-16 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Gluten Free Sweetheart Cake Recipe

Ingredients

1 box Betty Crocker® Gluten Free devil's food cake mix (Water, butter and eggs called for on cake mix box)

1 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)

3 rolls Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)

1 roll Betty Crocker® Fruit Roll-Ups® green chewy fruit snack (from 5-oz box Blastin' Berry Hot Colors )

Red colored sugar

Cooking Directions

Heat oven to 350°F. Grease bottom only of 8-inch heart-shaped foil pan with shortening or cooking spray. Make cake mix as directed on box, using water, butter and eggs. Pour into pan. Bake 44 to 49 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost cake with frosting.To make rose, unroll strawberry fruit snack; cut in half crosswise. Starting at one short end, roll up one half to form a rose. Repeat for desired number of roses. Arrange roses on frosted cake. Unroll fruit roll-up, cut small leaves from green portion. Place leaves next to roses. Sprinkle edge of cake with colored sugar. Share a lovely gluten free cake with your family on this Valentines Day.

Prep Time: 20 min

Total Time: 2 hours 15 min

Yield: 8 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Chocolate Heart Cake Recipe

Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan. This one is from my all time favorite Betty Crocker.

Ingredients

2 heart-shaped foil pans (9 inch)

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

Red cinnamon candies

Cooking Directions

Heat oven to 350°F. Grease bottom only of foil pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cakes. Decorate with candies.

Prep Time: 15 min

Total Time: 1 hour 50 min

Yields: 2 cakes; 8 servings each

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Flourless Chocolate Cake Recipe

Ingredients

1/2 cup Water

1-1/3 cups Sugar

8 ounces Unsweetened chocolate (fine chopped)

4 ounces Semisweet chocolate (fine chopped)

1 cup Unsalted butter (cut into small pieces)

5 to 6 Extra-large eggs

Whipped cream for topping

Cooking Directions

Preheat the oven to 175°C. Butter a large round cake pan and line it with a round of parchment paper of the same size. Mix water and 1 cup sugar in a heavy saucepan. Boil the mixture for about 4 minutes. Remove the pan from heat and immediately add the chocolate pieces. Keep on stirring them until they are melted and smooth. The mixture might stiffen but will loosen up after addition of butter. Stir the mixture after adding the butter until all of it is used. Take an electric mixture and put the remaining sugar and eggs into it. Beat the mixture at high speed for about 15 minutes. After 15 minutes, turn the mixer down to low. Add the chocolate mixture, stirring until it is fully incorporated. Remember not to over beat as air bubbles will form. Now spoon and graze the mixture into the prepared cake pan. Set the pan in a slightly larger baking pan and put boiling water around it. Do not allow the sides of the pans to touch. Put the cake in the oven and bake it for about 25 minutes. Place in a sharp knife into the center of the cake; if it comes out clean, the cake is done. In case it does not come out clean, bake for another 10 minutes. Remove the pan from the water bath and instantly unfold it onto a cookie sheet. Remove the parchment paper. Invert a serving plate over the cake and turn it right-side-up onto the serving plate.

Note: Do not bake the cake for more than 35 minutes.

Valentines Carrot Cake Recipe

Ingredients

3 cups Raw carrots (grated)

2 cups Sugar

2 teaspoons Cinnamon

1 1/2 teaspoon Soda

1 1/2 teaspoon Salt

1 teaspoon Baking Powder

1 (8 3/4 oz.) can Crushed pineapple

4 Beaten eggs

1 1/2 cup Salad oil

3 cups Cake flour

2 tablespoons Vanilla flavoring

1 1/2 cup Chopped nuts

2 tablespoons Frozen orange juice

Cream Cheese Icing:

4 cups Confectioners sugar

1 (8 oz) Cream cheese

1/4 cup Butter

1 tablespoon Orange juice or milk

2 tablespoons Vanilla

1/4 cup Walnuts

1/4 cup Currants (plump by soaking in 1/4 cup hot water for 5 minutes and drain)

Cooking Directions

Mix together the dry ingredients and drain pineapple and saving syrup. Add syrup to dry ingredients. Put in eggs, oil, vanilla and orange juice. Beat for about 3 minutes. Stir together pineapple, carrots and nuts. Bake for about 1 - 1 1/2 hours or till the toothpick remains dry after inserting in center of cake. Cool it for 10 minutes before unmolding.

Cream Cheese Icing:

Pound together sugar, cream cheese, butter, vanilla and milk or orange juice until it becomes smooth. Fold in walnuts and currants. Spread over cool Carrot Cake

Chiffon Valentine's Cake Recipe

Ingredients

1/2 cup baking cocoa

1/2 cup hot water

1-1/4 cups sugar, divided

3/4 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

4 eggs, separated

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Chocolate Kisses (use for decorating the top)

Frosting:

1-1/2 cups whipping cream

1/4 cup confectioners’ sugar

15 small fresh strawberries, halved

Fresh mint (optional)

Cooking Directions

Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yield: 12 Servings.

Valentine's Cupcakes Recipe

Ingredients

Cupcake - Muffin Recipe:

3 cups flour

2 cups sugar

1/2 cup cocoa

2 teaspoon baking soda

1/2 teaspoon salt

2 cup water

1/2 cup plus 2 tablespoons vegetable oil

2 teaspoons vanilla

Frosting:

8 ounce cream cheese; softened

1 egg (egg safety)

1/3 cup sugar

Cooking Directions

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter. Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired (everything is easily available in market).

Yield: 36 Cupcakes Serving