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We hope you got insight from reading it, now let’s go back to heart shaped mini cake with blue buttercream hydrangeas & colorful chocolate flowers recipe. To cook heart shaped mini cake with blue buttercream hydrangeas & colorful chocolate flowers you only need 22 ingredients and 25 steps. Here is how you do it.
The ingredients needed to make Heart Shaped Mini Cake with Blue Buttercream Hydrangeas & Colorful Chocolate Flowers:
- Use (A) For the Cake:
- Get 55 grams/6 Tablespoons Cake flour
- You need 35 grams/5 Tablespoons Unsalted Butter
- Provide 1.5 Teaspoons Vanilla extract
- Get 1 pinch Salt
- You need 20 grams/2 Tablespoons + 45 grams/5 Tablespoons Granulated sugar (Divided)
- You need 33 ml/3 Tablespoons Milk
- Take 3 Egg yolks (Room Temperature)
- Provide 3 Egg Whites (Room Temperature)
- Get 1/4 th Teaspoon Cream of tartar
- Prepare ——————————————
- Provide (B) For the Buttercream:
- Take 227 grams/2 sticks Unsalted Butter (Room temperature)
- Provide 330 grams Powdered/Confectioners/Icing sugar (Sifted)
- Prepare 2 Teaspoons Vanilla extract
- Take 2 Tablespoons Whipping cream (Room temperature)
- Take As required Icing color gel
- Provide —————————————————
- Use (C) For the Chocolate Flowers:
- Prepare 85-90 grams White Chocolate
- Get As required Oil based gel colors
- Take As required Sugar Pearls
Instructions to make Heart Shaped Mini Cake with Blue Buttercream Hydrangeas & Colorful Chocolate Flowers:
- (A) To make the cake: - - Melt butter & salt over low heat. - Add the milk. Keep whisking. - Add 20 grams sugar. - Cook just until the sugar dissolves. - Remove from heat. - Let it cool. - Transfer it to a large mixing bowl. - Add the cake flour. - Add all the egg yolks at once. - Mix with the help of a balloon whisk until combined. *Do not over-mix.
- Place the egg whites in a medium bowl. - Whisk for 30 seconds with an electric beater. - Add the cream of tartar. - Whisk again for 30 seconds. - Add 45 grams sugar little by little. - Keep whisking on high speed until stiff peaks form (About 3-5 minutes).
- Turn a small amount of the egg white mixture to the egg yolks mixture. Mix well. - Now, pour all of the yolk mixture to it. - Fold until just incorporated. - *Very important: Do not stir.
- Fill 3/4th of a heart shaped mini cake pan lined with parchment paper or lightly greased with oil & flour dusting. - Tap the filled pan a couple of times on the counter top to get the air bubbles out.
- Bake in a preheated oven at 120 Degrees C/250 Degrees F for 23 minutes. - - *This cake is supposed to be Off-Whitish/Yellowish. Do not over bake or brown it. - Baking time depends on the size of the pan. Do a Cake Test with the help of a toothpick. It should come out clean.
- (B) To make the Buttercream: - - Place butter & sugar together in large mixing bowl. *Use a Stand Mixer or an Electric Hand Mixer. - Start with low speed.
- Mix until light, smooth, silky & fluffy at medium-high speed. - (*Should be done in less than 5 minutes in a Stand Mixer. 7-8 minutes if using a Hand Mixer). - Add the Vanilla, Cream & Color. - Mix for 30 seconds.
- Pour in a Piping Bag with your favorite Icing Tip/Nozzle attached & decorate the cake. I used Wilton Tip # 224) for the Hydrangeas.
- (C) To decorate the Cake: - - Apply a thin layer of the Buttercream with the help of an offset spatula to cover the top of the cakes so that the original color doesn’t show.
- Take a disposable Piping Bag. Place the Icing Tip in it. Cut off the tip of the bag to insert the Icing Tip. - Fold the bag outwards into almost half. - Fill the Buttercream with an offset spatula. *Do not touch with your fingers/hand. The butter will melt from your body heat. - Fill only half the bag. - Unfold the folded part upwards & twist it at the top.
- Squeeze the Buttercream gently so that it reaches the tip. It’s a good idea to practice a little bit on a piece of parchment paper before you begin decorating. The practice icing on the parchment paper is reusable.
- Start Icing from the edges & go inwards. - Apply equal amount of pressure for consistency.
- Do the same with the 2nd & 3rd layer. - Decorate the layers after placing them on the cake. - Refill the bag as required.
- (D) Chocolate Flowers: - - Chop the Chocolate finely with the help of a serrated knife. Begin chopping from a corner. It’s easier to chop that way.
- Place 3/4th of the chopped Chocolate in a medium sized glass bowl. Place it on top of a small sauce pan with about 2 inches of water.
- Heat over low heat. Stir constantly when the Chocolate starts melting. - Remove from heat once the Chocolate melts completely. - Add the rest of the chopped Chocolate. - Stir gently. This is known as “seeding” the “tempering”.
- Add color of your choice with the head of a toothpick. Keep adding & mixing until the desired color is achieved.
- Cut the inner tube of a paper towel roll into two. (Shown below) - Cut two long strips of parchment paper. - These will be used as “shapers” for the petals. The petals need to have a slight curvature.
- Place a small dollop (just about half a teaspoon) of the melted chocolate on the left side of the parchment paper. (Shown below).
- Use a round-ended stainless steel spoon to make the petals. - Three strokes will make one petal. - - Make 5 small & 5 large petals. - Place the parchment paper in the shapers & refrigerate for 15-20 minutes. Let them set.
- Take them out when set. (Take out the larger petals first). - Spread about a teaspoon of the melted chocolate in the middle of a square piece of parchment paper.
- Carefully pick up the large petals & place them on over the melted chocolate making sure the petals stick well. - Now, take out the small petals from the refrigerator.
- Place about a teaspoon of the melted chocolate in the middle of the flower & place the small petals in between the large petals. - Place a teaspoon of the melted chocolate in the middle again. Arrange a few Sugar Pearls. - Freeze for 5 minutes.
- Place the flower on the cake before serving.
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