Making a Heart Shaped Cake – Wednesday, February 14, 2018

Happy Valentine’s Day!

Today is a special day for sure.  In my case, it also marks 3 months since my dad passed away.  Usually, we don’t make a big deal out of Valentines, but today I had the time, so I got my mom’s old heart-shaped baking pan and got busy.  Strawberries are in the season already, so couldn’t help it other than top my cake with whip cream and strawberries.  The filling was done with condensed milk and strawberries.  Bellow, you will find the cake recipe and pictures.  I don’t have detailed pictures of how to mix the cake.  However, I think the written instructions are quite straightforward.  I also show pictures on how to get the cake out of the pan.   Note that my cake turns quite brown because I use brown sugar.  If you like a perfect yellow cake, use white refined sugar, no problem.  I will show you in more detail how to do the filling and the frosting.

Here is the recipe I used to make the cake:

3 large eggs

1/2 cup oil (I used canola oil)

2 cups brown  sugar

1 teaspoon kosher salt

2 cups milk

3 cups all-purpose flour

1 teaspoons baking soda

3 teaspoon baking powder

1 tablespoon vanilla extract

Directions to bake the cake
Preheat oven to 350 degrees. Grease the baking pan with oil or butter, sprinkle it with flour.  This is super necessary, otherwise, the cake will stick to the pan and fall apart when you try to get it out later.  Also, once the cake is baked, let it cool for 15 minutes, and then take it out of the pan.

Beat together the eggs, oil, sugar, salt.  Mix until batter is shiny and very smooth.

Add the milk and mix for a while. 

Add flour, first two cups, then another 1/2 cup and then another 1/2.  Keep an eye on the batter, it shouldn’t be runny, not tough.  Smooth.

Beat until mixed, and then add the baking soda, baking powder, and vanilla.

Bake for at least 40 minutes at 350 degrees F.  My heart-shaped baking pan is rather small so when I filled it with the batter it was filled just over half.  That means the middle will rise fast and tall, and takes longer to be done.  My cake took 55 minutes to be ready. 

 

 

Here is the recipe I used to make the filling:

1 can Nestle LaLechera condensed milk

milk

2 egg yolks

My favorite condensed milk is by Nestle, LaLechera. To get it, here is the Amazong link; http://amzn.to/2Gfa0z0

Pour all ingredients into a cooking pot. For the milk, simply use the empty condensed milk can as your measurement.

 

Turn on the heat just below high.  NOW LISTEN UP:  you must stir this nonstop.  Yes, it’s boring, but if you don’t it’s gonna burn in no time.  Once it boils, lower the heat and cook it for another minute.  Always stir, never stop.  Then turn the heat off and let it cool. You may use this filling as it is or add fruit to it.  Today I added strawberries.

 

With a large knife, cut the cake horizontally.  Pour the filling on it and place the second half on top.

 

Here is the recipe I used to make the whipped cream

1-pint whip cream (small container)

1/2 cup brown sugar

 

Put the whip cream in the mixer.  Add 1/2 cup brown sugar (white sugar also works).  Let it mix until it becomes firm.  It depends what kind of mixer you have. Mine is super fast, so it takes less than to minutes.  Keep an eye on it and you will know when its ready.