Pictured above: Raspberry-filled golden butter heart cakes. ( Not iced…yet)
Golden Butter Cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Baking Spray
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into your heart pans which have been sprayed with baking spray. Bake at 325° until a toothpick inserted in center comes out clean, 21 minutes. Cool 10 minutes. Invert pan onto a wire rack over waxed paper and hit the hearts with a spoon to loosen the cakes to fall out.
Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan. Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
OR… here’s a HACK: Get a can of raspberry pit filling in your grocery store. ( It’s easier and no one will know!)
I then used a small heart cookie cutter to cut a hole into each cake and fill it with the fruit filling. Then I placed the heart I cut out back inside.
Go to my Facebook page tomorrow and see the finished cake!
Another treat that you can make that is much easier than the cakes, are sugar cookie hearts. It’s your simple sugar cookie recipe and then frosting is a cinch! Frosting hack: Get a tub of vanilla or white icing and melt it in the microwave. You don’t want it to be soupy. Melt it at 21 seconds, check and then add 5 seconds until you get a good consistency. Then I scoop it into a pastry bag and design the cookies. I have heart sprinkles and place those on the cookies. Oh, how did I get pink cookies? Simply, separate the dough and with half the dough I add some pink or red food coloring and mix.
Check my Facebook page tomorrow for how I created the DIY bags to put these lovely cookies in.