Happy Valentine’s Day!!
Love it or hate it, you can’t rain on my parade – I don’t do anything particularly special for Valentine’s Day, my husband and I don’t do presents (in fact, we won’t even be together for dinner), but I love the whole idea of a day dedicated to showing your love. We can tell people we love them all we want but if we don’t SHOW it, they won’t believe it for long.
And I kinda love it when the world is smothered in red and pink.
Since Gemma was more excited about Valentine’s Day than any other day to date in her short life, I figured I should put in a little effort. She was thrilled with a simple heart-shaped cake and some make-shift decor…I love how easy it is to totally make a little girl’s day. A bit of pink, some glitter, hearts, a special treat, and all is well in their little world.
As for the cake, I may get into trouble for saying this, but I feel like cake decorating is more about time, patience, and tools than it is about talent.
Don’t throw things, you know it’s true.
At least that’s my excuse for this sad attempt at a rose cake…I underestimated how much icing I would eat, leaving me short in that department, my decorating star tip was too small since I let the garburator mangle my extra large one, and, with two kids hovering over the cake and sneaking tastes of the icing as I went I was more than a little pressed on time.
Good thing the kids like sprinkles better than icing anyway.
But I’m sharing it anyway because you NEED to make this icing. Coloured with jam, with a slight tang from cream cheese, this was an amped-up buttercream icing I could (and did) eat by the spoonful. The cake itself can be any of your favourite recipes, or a simple box mix – the icing is the star here. Big thick roses made of this icing would have been perfect.
Alas, next time.
Making a heart-shaped cake couldn’t be easier – I saw this helpful tutorial which may seem super obvious to many, but wasn’t to me. Also, for the most gorgeous rose cake you ever did see, check out this one with a full tutorial as well. Her cake is so stunning that I’m determined to try again and get a whole cake covered in roses, this time with the proper tip and after the kids are all in bed.
Are you enjoying any special Valentine’s treats today? Do you involve the kids or make a special dinner for two after the kids are in bed? If you’re single, do you hate Valentine’s Day or not really care at all?
No matter your feelings, strawberry cream cheese buttercream icing is always going to be a good idea. :)
- 2 8" or 9" cakes, one round and one square
- 3 oz (approx 100g) light cream cheese, room temperature
- ¾ cup butter, room temperature
- Pinch of salt
- 4½ cups confectioner's (icing) sugar
- ⅓ cup + 2 Tbsp strawberry jam (I used strawberry peach which was wonderful!)
- ½ tsp vanilla extract
- Bake cakes and let cool completely.
- Cut round cake in half. Put square cake on large cutting board or cookie sheet with a corner pointing down so it looks like a diamond. Put one half of the round cake above each of the top angled sides to make a heart shape.
- In a medium bowl, beat cream cheese, butter, and salt until smooth and creamy.
- With mixer on low speed, add confectioner's sugar 1 cup at a time. Add jam and vanilla (and food colouring if using - see note).
- Increase speed to medium-high and beat until light and fluffy.
- Pipe or spread onto cake (or cupcakes) as desired. Store iced cake in the fridge but take out an hour before serving for optimal flavour.