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.
Adorable heart-shaped individual cakelets, perfect for Valentine's day, parties, and the like
Seeds scraped from 1 vanilla bean, or 1 tsp. pure vanilla extract
Pinch of salt
FOR THE CAKELETS
Grease and flour the bottom and sides of a 9x13 glass dish. Make your white cake according to directions, and pour into dish.
Bake according to directions, let cool completely, and then gently place the full cake on a cutting board.
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.
Then, carefully cut each heart in half (height wise) so they're not too tall.
FOR THE RASPBERRY ROSE FROSTING
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.
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.
Using your stand mixer, whisk together the whip cream and sugar until soft peaks form. Transfer to a large bowl and set aside.
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.
Place the reserved whipped cream back into the stand mixer bowl and beat on low until combined.
Gently fold the cooled raspberry rose mixture into the whipped cream.
FOR THE VANILLA MASCARPONE FROSTING
In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt.
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.
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!
By Lark & Linen
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/