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Feb 4

Naked Cakelets

heart shaped cake

If you follow along on Instagram or Snapchat (username: larkandlinen, just as an FYI), there’s a solid chance you saw a few sneak peeks of the Valentine’s day party that Gaby and I styled not long ago. And with Valentine’s day quickly sneaking up on us, we couldn’t wait to start sharing some of our little tips and tricks. We’ll actually both be featuring the full party in all of it’s beautiful glory on Monday, but before we go there let’s take a moment of silence for these naked cakelets. Cut into heart shapes they’re the perfect holiday treat but, and let’s be honest, they’re kind of winners all year long. With photos from my beloved Heidi Lau (and insane-pretty flowers from Blush & Bloom), grab my steps (including the world’s best raspberry rose icing) below.  

naked cakelets valentines day flowers valentines day cake neapolitan cake

Naked Cakelets
Adorable heart-shaped individual cakelets, perfect for Valentine's day, parties, and the like
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13200 calories
1882 g
697 g
609 g
72 g
203 g
3508 g
7534 g
1584 g
0 g
374 g
Nutrition Facts
Serving Size
3508g
Amount Per Serving
Calories 13200
Calories from Fat 5436
% Daily Value *
Total Fat 609g
936%
Saturated Fat 203g
1013%
Trans Fat 0g
Polyunsaturated Fat 182g
Monounsaturated Fat 192g
Cholesterol 697mg
232%
Sodium 7534mg
314%
Total Carbohydrates 1882g
627%
Dietary Fiber 11g
44%
Sugars 1584g
Protein 72g
Vitamin A
151%
Vitamin C
34%
Calcium
172%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE CAKELETS
  2. Your favourite vanilla cake recipe (I used this one)
  3. A heart-shaped cookie cutter
  4. Three different frosting flavours (below)
  5. FOR THE RASPBERRY ROSE FROSTING
  6. 1/2 cup raspberries
  7. small pinch of salt
  8. 1/2 Tbsp. sugar
  9. 1/8 tsp. cornstarch
  10. 1/8 tsp. lime zest
  11. 1/2 cold whipping cream
  12. 1 1/2 Tbsp. granulated sugar
  13. 1 oz. cream cheese, room temperature
  14. A small splash of rosewater (I mean small - it's potent!)
  15. FOR THE CHOCOLATE FROSTING
  16. I used this recipe, it's legit the best
  17. FOR THE VANILLA MASCARPONE FROSTING
  18. 1/2 lb. mascarpone cheese, at room temperature
  19. 1 cups cold whipping cream
  20. 1/3 cup granulated sugar
  21. Seeds scraped from 1 vanilla bean, or 1 tsp. pure vanilla extract
  22. Pinch of salt
Instructions
  1. FOR THE CAKELETS
  2. Grease and flour the bottom and sides of a 9x13 glass dish. Make your white cake according to directions, and pour into dish.
  3. Bake according to directions, let cool completely, and then gently place the full cake on a cutting board.
  4. Using your heart shaped cookie cutter, cut as many hearts as you can out of your sheet cake. Wiping down the cookie cutter between each cut ensures a clean cut.
  5. Then, carefully cut each heart in half (height wise) so they're not too tall.
  6. FOR THE RASPBERRY ROSE FROSTING
  7. In a medium saucepan over medium heat, place raspberries, salt sugar, and 2 tablespoons of water. Cook for 7-8 minutes until bubbling, and slightly reduced.
  8. In a small bowl, combine cornstarch and water. Stir to dissolve and then pour into raspberry mixture to thicken. Cook for 1 minute, remove from heat and stir in the lime zest and rosewater. Cool completely.
  9. Using your stand mixer, whisk together the whip cream and sugar until soft peaks form. Transfer to a large bowl and set aside.
  10. Place the creamcheese in the stand mixer, and whisk until soft and fluffy - this should take 2-5 minutes. Don't rush here, make sure you do it properly so it folds nicely into the whipped cream.
  11. Place the reserved whipped cream back into the stand mixer bowl and beat on low until combined.
  12. Gently fold the cooled raspberry rose mixture into the whipped cream.
  13. FOR THE VANILLA MASCARPONE FROSTING
  14. In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt.
  15. In the stand of your mixer, beat on low until smooth. Increase the speed to medium high and beat until stiff peaks form. Be careful not to overbeat or you'll have grainy looking frosting.
  16. TO ASSEMBLE
  17. Since the cakes are a little delicate, found it easiest to use a piping bag and pipe my frosting onto my heart-shaped cake. Feel free to have fun here. You could add a different icing flavour on each layer, or make three different desserts entirely (like I did) for a neapolitan vibe. I then used an offset icing spatula to spread the piped icing around on top. In addition, you could make your naked cakelets two tiers, or four. Play and have fun!
beta
calories
13200
fat
609g
protein
72g
carbs
1882g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
[break]Photography: Heidi Lau | Flowers: Blush & Bloom | Planning, Design & Styling: Lark & Linen and The Vault Files

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