Heart-Shaped Butter Cake
- 14 tbsp (1 3/4 sticks) butter, softened
- 2 1/3 cups gluten-free self-rising flour
- 1 cup sugar
- 1/2 cup milk
- 2 None eggs
- 2 None egg whites
- None None FOR THE FLUFFY FROSTING
- 1 cup sugar
- 2 None egg whites
- None None Green and pink food color
- None None Gluten-free edible sugar roses
- Preheat the oven to 350u0b0F. Grease and flour a deep 9-inch heart-shaped cake pan.
- Beat butter in a large bowl with an electric mixer until paler in color. Sift flour and 1/4 cup of the sugar. Beat flour mixture and milk into the butter, in two batches, until just combined.
- Beat eggs and egg whites in a medium bowl with an electric mixer until thick and creamy. Gradually add remaining 3/4 cup sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually egg mixture into flour mixture on low speed until just combined. Spread batter into prepared pan.
- Bake 50 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
- For the fluffy frosting, stir sugar and 1/2 cup water in a small saucepan on high heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 mins or until syrup reaches 241u0b0F on a candy thermometer (syrup should be thick but not colored). Remove from heat; allow bubbles to subside. Beat egg whites in a large bowl with an electric mixer until soft peaks form. While mixer is operating, add hot syrup in a thin stream; beat on high speed for about 10 mins, or until mixture is thick and cool. Reserve 2 tbsp of the frosting in a small bowl; tint green. Tint remaining frosting pink.
- Spread top and sides of cake with pink fluffy frosting. Decorate cake with roses. Spoon green fluffy frosting into a small piping bag with a small plain tip; pipe leaves next to roses.
butter, flour, sugar, milk, eggs, egg whites, sugar, egg whites, green, edible sugar roses
Taken from recipes-plus.com/api/v2.0/recipes/35444 (may not work)