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Cupid Cakes

These delicious cupid cakes, courtesy of chef Sebastien Rouxel from Bouchon Bakery, will charm your special someone this Valentine's Day.

  • yield: Makes 12

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Ingredients

  • 4 large eggs
  • 2 cups sugar
  • 1 1/4 cups plus 2 tablespoons mayonnaise
  • 1 tablespoon vanilla paste
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup plus 1 tablespoon cocoa powder
  • 1/2 teaspoon coarse salt
  • Passion-Caramel Filling
  • Marshmallow Filling
  • Chocolate Icing
  • 5 cups prepared fondant
  • Pastel-pink gel food coloring

Directions

  1. Step 1

    Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.

  3. Step 3

    In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Transfer flour mixture to a fine-mesh sieve and sift ingredients into a medium bowl. With the mixer on low, add flour mixture to egg mixture in three additions, alternating with 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.

  4. Step 4

    Transfer batter to prepared baking sheet. Bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in baking sheet on a wire rack. Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.

  5. Step 5

    Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.

  6. Step 6

    Place fondant on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead fondant until color is well blended. Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.

  7. Step 7

    Drape fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, press fondant to adhere; trim edges. Repeat process with remaining fondant and cakes.

  8. Step 8

    Gather scraps of fondant and place on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out fondant 1/8-inch thick; using a 1/2-inch heart-shaped cutter, cut out 12 hearts. Place a heart on each cake and tie a brown ribbon around the bottom edge of each cake, if desired. Serve immediately.

Source
The Martha Stewart Show, February Winter 2009

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Reviews (6)

  • pram55 10 Feb, 2013

    Doesn't anyone at MSL proof-read these recipes before being posted? "Cut out a 13-by-13-inch triangle from the circle." Then "with the 4-inch side draped over the widest part of the heart." What??? What am I missing? What instructions is the recipe missing? How do you go from 13-inch to 4-inch without leaving out some details...do not understand these "instructions".

  • potatoechipeater 13 Feb, 2010

    this cake tasts like seaweed! no ofence to the chef.

  • zohor 19 Feb, 2009

    thank you

  • hellz 17 Feb, 2009

    Chefette- You can get passionfruit puree from l'epicerie- http://www.lepicerie.com/catalog/category_275_HARDTOFINDS_Bakers_Pantry_...

  • vabaker 13 Feb, 2009

    This recipe seems to be off with the dry to wet ratio. 1 12/ cups water seems to be too much for only 1 1/2 cups flour and 1/4 cup cocoa. The batter did not look this runny on the tv demonstration.

  • chefette86 13 Feb, 2009

    These look so pretty! I would love to try these as I have leftover ivory fondant from another project that I could tint pink. Now to find the passionfruit puree.