I love you more than....

I love you more than....Heart Biscuits 


These are so sweet and you can use your imagination when it comes to the details. They would be a great unique gift for any partner.

Ingredients

650g Plain Flour
1 tsp. baking powder
250g Butter
260g Caster Sugar
1 egg
1 tsp. vanilla extract or chosen flavouring
1/2 tsp. salt

you will need a heart shaped cookie cutter and coloured icing of your choice.

• Cream the butter and sugar until light and fluffy.
• Mix in the egg and vanilla.
• Combine all the dry ingredients and add to butter mixture a little at a time.
• There is a lot of flour in this recipe so it is important to take your time to ensure all of the flour is absorbed. Keep working the dough until it comes together with no crumbs.
• Roll the dough into flat slabs cover and place in the fridge to chill for 30 mins.
• Pre heat the oven to 180c Gas Mark 4.

When your oven has reached temperature roll dough to approx. 1cm thick and using your cookie cutter, cut to shape. Using a non-stick baking tray, bake for about 10 minutes or until the edges of your cookies begin to turn brown. Leave to cool on a cooling rack before decorating.

V-day Cupcake Decorations

Chocolate cupcake vanilla frosting and red heart shape fondant


Red Velvet cup cakes with icing stencil


Sponge cupcakes with Strawberry frosting red sugar sprinkles and cut strawberries


Sponge cupcake with strawberry icing and love heart sweets

Cinnamon cake

Yummy Cinnamon Cake with Cinnamon Cream Cheese Frosting


The abundant amounts of cinnamon in both the cake and icing may be too much for some, but I think the balance is just right. The orange peel packs a refreshing punch that really shouldn't be skipped--I've gone without it and been left wanting. Be forewarned: It's a dense cake, but the texture is fabulous and the degree of moistness is pretty near perfect. The thick layers of that sweet and tangy frosting complete this fabulous creation.

Ingredients

Cake:
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract

Frosting:
1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2-3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon

• Preheat oven to 180°c. 
• Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.

• Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. 

• Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.

• Bake cakes until tester inserted into centre comes out clean and cakes begin to pull away from sides of pans, about 24 minutes.

• Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up.

• For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

• Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. 

• Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique.