Valentine's recipes with Bake & Decorate magazine!

Geo Cake Hearts

For the cake heart:

• 130 g cake crumbs
• 1-2 tbsp buttercream

To decorate:

• 250 g white chocolate
• 4 tbsp royal Icing
• Sprinkles
• Edible gold leaf
• Colours of your choice

Equipment:

• Geo heart mould
• Piping bags
• Baking paper

Click here to view Geo Cake Heart baking instructions




Chocolate Heart Cake

Ingredients needed:

• 100 g cooked beetroot, roughly chopped
• 5 tbsp Bonne Maman Raspberry Conserve
• 125 g milk chocolate, chopped
• 125 g unsalted butter
• 125 g plain flour
• 1 tsp baking powder
• 6 tsp cocoa powder
• 3 medium eggs
• 110 g golden caster sugar
• 15 g finely chopped hazelnuts
• Fresh raspberries and icing sugar to decorate

Click here to view Chocolate Heart Cake baking instructions 

Rhubarb and Ginger Heart Sandwich Biscuits

For the butter biscuits:

• 360g unsalted butter
• 140g icing sugar
• 510g pastry flour
• 1 1/2 tsp ground ginge
• 40g egg whites
• 40g melted unsalted butter

For the Filling:

• 375g rhubarb puree
• 100g water
• 1 vanilla pod, seeds only
• 1 1/2 tbsp agar agar flakes
• 40g caster sugar
• 1 tbsp lemon juice

You will also need:

• 1 large heart shaped cookie cutter 6 x 5cm

• 1 small heart shaped cookie cutter 2.5 x 2cm
• Sugar thermometer

Click here to view Rhubarb and Ginger Heart Sandwich Biscuit baking instructions


Subscribe to Bake & Decorate magazine today to never miss a future issue!