Valentine’s Day is synonymous with love, flowers, and of course, sweet treats! While roses and romantic dinners are classic staples, baking plays an equally central role in celebrating this day of love.
From heart-shaped cookies to decadent and delicious cakes, baking and Valentine’s Day go hand in hand. At Nelstrops we want to share the love, so, here are some recipe ideas for you and some fun and heart-warming facts you can share with your loved one while enjoying your treat!
Valentines iced shortbread biscuits.
Ingredients
- 345g Unsalted butter (room temperature)
- 130g caster sugar
- 500g (4 cups) Nelstrop plain flour
For the icing
- 250g icing sugar (Sieved)
- 1 egg white
- Food colouring of choice
Instructions
1. Preheat oven to 200°C (392°F).Prepare 2 baking trays with, baking paper.
2. Using a wooden spoon or hand mixer cream the butter and sugar together ensure there are no lumps.
3. In 3 stages add the flour to the mix until fully combined into a dough, don’t mix any more than required.
4. Rest the dough in the fridge for 30 minutes.
5. Take the dough from the fridge and roll it out to approximately 8mm thick. Try to avoid the dough sticking to the bench by using dusting flour as required, and moving the dough piece regularly while pinning it out
6. When the dough is at the required thickness using a heart shape cutter, cut out the biscuits and place on the tray ensuring they are evenly spaced apart and not touching.
7. Bake for 10-12 minutes until they are a light golden colour.
8. Allow to cool before icing.
9. To decorate use a piping bag and pipe the icing neatly onto the biscuit.
For the icing
1. Using a whisk or hand held beater whisk the egg white until frothy.
2. Add the icing sugar in stages until the icing is thick and glossy.
3. The consistency of the icing is important to get right; you want it to be runny enough so it settles on the product smooth, but not too runny so that it runs of the biscuit.
If it is too thick add a few drops of water and stir, repeat until you have the right consistency. Alternatively add in some more icing sugar to make the icing thicker.
Red velvet cake, and cupcakes.
Ingredients
- 250g (2 cups) Nelstrops Plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon unsweetened natural cocoa powder
- 1/4 teaspoon salt
- 200g unsalted butter, softened to room temperature
- 200g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- 50g Red food colouring (you will need a lot to make it red)
- 120ml buttermilk, at room temperature (natural yoghurt can be a substitute)
Cream Cheese Frosting
- 240g full-fat cream cheese, softened to room temperature
- 80g unsalted butter, softened to room temperature
- 300g icing sugar
- 1 teaspoon vanilla extract
- pinch of salt, to taste
Method
1. Preheat oven to 180°C (350°F). Grease two 6-inch cake tins, line the base with baking paper, and then grease the sides of the tin. Baking paper helps the cakes seamlessly release from the tin.
2. Blend the dry ingredients Mix the flour, baking soda, cocoa powder, and salt together in a large bowl and put to one side.
3. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until combined, about 2 minutes.
4. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Then add the eggs in stages, being careful not to split the batter on a medium speed.
5. Then add the vanilla extract, food colouring and vinegar and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
6. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk.
7. Divide batter between cake tins. Bake for 35-40 minutes or until the tops of the cakes spring back when gently touched and a skewer inserted in the centre comes out clean. If the cakes need a little longer as determined by wet crumbs on the skewer, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the tins set on a wire rack. The cakes must be completely cool before icing and assembling.
8. Make the icing: In a large bowl using your mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the icing sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more icing sugar if icing is too thin. The icing should be soft, but not runny.
9. Assemble the cake: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface and cut the cake in half.
The off cuts will be crumbled over finished cake. Place the first cake layer on your cake stand or serving plate. Evenly cover the top with icing. Top with second layer and spread an even amount of icing over the cake, repeat for the third layer. When all layers have been completed use the remaining icing on the top of the cake.
10. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Did you know?
1. Cupid’s Cookie Craze
Did you know that cookies were one of the earliest baked goods exchanged on Valentine’s Day? In the Victorian era, elaborately decorated cookies, often adorned with romantic messages, were gifted as tokens of love. Today, sugar cookies with pink and red icing or sprinkles are a popular choice for the occasion.
2. The Chocolate Revolution
Chocolate has been a Valentine’s Day staple for centuries, but its baked counterpart – chocolate cake – has a sweet spot in the celebration too. The world’s first chocolate cake recipe dates back to the 18th century, and its popularity surged as Valentine’s Day became commercialised. Today, molten lava cakes and chocolate soufflés are among the most romantic desserts to bake at home.
3. Red Velvet’s Romantic History
Red velvet cake is arguably the most Valentine’s Day-appropriate dessert, thanks to its deep red hue symbolizing passion and love. Its roots can be traced back to the early 1900s when its distinctive colour was created using beetroot juice. Modern versions rely on food colouring, but the symbolism remains just as sweet.
4. The Science of Heart-Shaped Tins
Heart-shaped cakes and cookies are iconic for Valentine’s Day, but did you know heart-shaped pans weren’t widely available until the mid-20th century? As baking became a popular hobby in the post-WWII era, specialty moulds and tools for holidays like Valentine’s Day became widely manufactured and marketed.
5. The Largest Cookie Heart:
The largest heart-shaped cookie ever baked weighed over 180kg! Created in Germany, this sweet behemoth was made to celebrate Valentine’s Day
This Valentine’s Day, whether you’re baking for a partner, friends, or yourself, remember that the love and care you put into your treats are what make them truly special. So preheat the oven, grab your heart-shaped cutters, and let your creativity (and icing) flow.
After all, nothing says "I love you" like something baked from the heart.