Enjoy some valentine recipes

Cooking with Reena Kohli, Managing Partner at Brownie Point

Valentine Ombre Cake
Prep time: 90mins
Serves: 5

Ingredients
Red velvet heart cake:
55gm unsalted butter
140gm white granulated sugar
1 egg
1tbsp cocoa powder
1tbsp red food colour
1tsp vanilla essence
100gm plain yoghurt
120gm all-purpose flour
½ tsp baking soda
½ tsp vinegar
For frosting:
120gm cream cheese
50gm unsalted butter
1tsp vanilla essence
270gm icing sugar
Red butter icing as required for decoration
Method
Preheat oven to 180°C. Grease a heart-shaped cake pan (half kg size). Cream, butter and sugar together till light. Add egg and vanilla essence and mix well. Sieve the flour, cocoa powder and baking soda together. Add the flour mix to the creamed batter. Whisk the yoghurt and gently add to the cake mix. Add the vinegar and red colour and mix gently till well incorporated. Pour into the greased tin and bake for 25 to 30 minutes. Unmould and keep aside to cool
For frosting: Beat cream cheese and butter till smooth. Add vanilla essence and mix gradually. Add the icing sugar and beat till smooth and creamy. Cover and refrigerate the frosting for 2-3 hours before using. Slice the cake into half horizontally and layer the cream cheese frosting between the sponge layers evenly.
Pipe the red butter icing with a star nozzle and decorate the cake by creating rosette swirls.
Love Popsicles
Prep Time: 4hrs 20mins
Makes: 4

Ingredients
250gm chocolate sponge cake
100gm chocolate ganache
250gm melted white chocolate to cover
Coloured sprinkles as required
Sugar lips or hearts as required
4 wooden ice cream sticks

Method
Break the chocolate sponge into small pieces and add melted ganache. Mix well till it resembles soft dough. Divide into four portions. Place each portion in ice cream candy silicon moulds and flatten. Insert the ice cream stick and keep in fridge to chill for 2-3 hours. Unmould and dip in melted white chocolate. Decorate immediately with sprinkles and hearts or lips.
Cupid Cupcakes
Prep time: 90mins
Makes: 6

Ingredients:
Red velvet cupcake:
1 cup all-purpose flour
¼ cup unsalted butter
¾ cup white granulated sugar
1 egg
2tbsp red food colour
1tbsp cocoa powder
1tsp vanilla extract
½ tsp salt
½ cup buttermilk
½ tsp vinegar
½ tsp baking soda
Frosting
½ cup unsalted butter
2tsp vanilla
2 cups icing sugar
2tbsp full cream milk
For decoration
500gm brown colour fondant
100gm black colour fondant
Method
Cupcake:
Pre-heat oven to 180°C.  Line cupcake molds with paper cups. Cream butter and sugar till light. Add egg and mix. In a bowl, mix red colour, cocoa and vanilla and add to the batter and mix well. Add buttermilk and mix well. Add sifted flour and mix gently till fully and well incorporated. Mix vinegar, baking soda and salt and add to the batter and mix well. Pour in the lined cupcake molds and bake in a preheated oven for 20-25 mins till done. Cool the cupcakes and top with frosting and decorate with sugar teddy. Use the brown and black fondant and shape as teddies.
Frosting: Beat butter with a hand blender using a paddle attachment until smooth and creamy. Fold in icing sugar followed by vanilla extract and beat until fully mixed. Pour milk and beat for another 2-3 minutes until a smooth and
fluffy texture is achieved.