How to Make a Perfect Sugar Cookie Cake for Valentine Day is one of my favorite recipes for Valentine Cake because it’s so easy.
You can easily make the cake, but I’ve found that it takes about 5 minutes to whip up.
You just need a little bit of time to let the cake chill before you bake it, then chill it in the freezer until it’s time to bake.
You’ll need the following ingredients: 1.
Cake Mix (or whatever you’re using) 1.
Egg whites 1.
1/2 cup sugar 1.1 cups flour 1.2 cups cocoa powder 1 teaspoon baking soda 2 cups butter (softened) 1 cup margarine 1 teaspoon vanilla extract 1/4 cup granulated sugar 1 cup unsalted butter, softened 1 cup granular Splenda 1/3 cup sour cream, softened 3 cups powdered sugar 1 teaspoon salt 2 teaspoons baking powder 1/8 teaspoon baking powder salt 1/16 teaspoon baking liquid 1 cup milk 1 cup egg whites 1 cup water Directions For the Cake Mix: Whisk together the cake mix and egg whites in a medium bowl until it forms a sticky dough.
If it looks too dry, add more flour and stir.
Shape the dough into a ball, then press the dough together to form a circle.
Add the sugar, whisk until combined.
Turn the dough out onto a lightly floured surface and roll out to a 1-inch diameter circle.
Cut a long strip of parchment paper or a baking mat (this is important because the cake will be thicker if you cut the cake with a straight-edge knife) and place the cake in the middle of it.
Use a sharp knife to slice the pastry into two equally-sized pieces.
For the Frosting: In a large bowl, combine the egg whites and sugar.
Add one teaspoon of the egg white mixture and whisk until the sugar is dissolved.
Add a little more egg white mix, whisking, until combined (about 1 minute).
With the mixer on low speed, slowly add the flour mixture and mix until combined, then turn the mixer to high speed.
Add in the butter and stir until combined and incorporated.
Add an additional 1/5 teaspoon of butter to the mix if it’s too dry to mix.
Beat on medium-low speed until smooth, about 2 minutes.
Gradually add in the margarine and vanilla extract until combined in the flour and egg white.
If the batter seems too dry and is starting to stick to the back of a spoon, add another tablespoon of flour and mix for another minute.
Stir in the remaining 1/6 cup flour and the sour cream.
Beat for another 30 seconds.
Scrape down the sides of the bowl as needed to make sure the mixture doesn’t stick to your spoon.
Turn down the mixer speed to medium-high.
Turn on the heat and gently stir until the dough is golden brown, about 3 minutes.
Fold in the sprinkles and chocolate chips.
When the cake is ready, remove from the heat.
Brush the sides and sides of a cake tin with the frosting.
Place the cake into the fridge to set for about 30 minutes, then remove the cake from the pan and allow it to cool.
This will help prevent it from sticking to the sides or sides of your pan when you use it.
For a cake that is even prettier when it’s chilled, I highly recommend using an electric mixer and a stand mixer.
If you’re baking the cake at home, I recommend using a hand mixer and whisking with a wooden spoon until it gets a nice soft dough.
For an even prettiest cake, you could use a hand blender, but if you have a mixer and want a more cake-like consistency, I suggest using a double boiler.
Once the cake has cooled, turn it out onto parchment paper.
Fold it in half to make an even thickness.
Place on a large baking sheet and press it together with a knife or a spatula.
The cake should form a little ball and a very thin layer of frosting is recommended.
Brush that with more icing.
Place into a double-layer of parchment and refrigerate for about an hour.
For more sugar cookies, I use the vanilla sugar cookie recipe from my Sweet Treats series.