Sunday, February 5, 2012

Red Velvet Cakes!

I found this fun, cute recipe in the Jan./ Feb. 2012 issue of Phyllis Hoffman CELEBRATE magazine. I attempted to make them exactly like the cover photo. (Yea Right!) But they did come out pretty good and they taste great!

Here is the recipe:



1 (18.25 ounce) box red velvet cake mix
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups confectioners' sugar
Garnish: confectioners' sugar


Spray a 15 x 10 inch rimmed baking sheet with nonstick baking spray with flour. Line pan with parchment paper.

Prepare cake mix according to package directions. Pour into prepared pan. Bake for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Turn out onto a cutting board and cool completely. Using a 2-inch heart-shaped cookie cutter, cut out 24 hearts. Cut hearts in half horizontally.

In large bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until fluffy. Gradually add confectioners' sugar, beating until smooth.


Turn hearts cut side up. Pipe cream cheese onto center of 12 hearts, and top with the remaining  12 hearts. Refrigerate until ready to serve.

Garnish with confectioners' sugar, if desired.

Behind the scenes shots~~~

I tried using a large Fleur de Lis cookie cutter but it didn't work out so well.

A last minute thought was to use a small circle cookie cutter along with using the heart cookie cutter. 
The small cutter works best. I'll have to get a smaller heart cookie cutter for next time!!

And of course there is always the big mess left behind. But I think it was worth it! My husband thinks so too!!

One more thing~~~
The cute bookmark I used in the 1st picture is from

I got them for Christmas. Not sure if they are still available

They are so cute and so retro looking!
Love them!!

Hope you try this recipe for your Valentine!!

I am linking up to 

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