Sugar, sprinkles and butter – what could be sweeter than a spread of scrumptious baked treats this Valentine’s Day? Enjoy a love feast with your family with some simple, delicious Valentine’s bakes you can make and enjoy at home.
HEART SHAPED BISCUITS
Crumbly, buttery biscuits with perfectly pink icing – time for tea in bed.
Ingredients
- 125g butter or margarine, softened
- 60ml (50g) castor sugar
- 375ml (210g) Snowflake Cake Wheat Flour
- 30ml milk
For the icing
- 375ml (200g) icing sugar
- 45ml water
Method
- Cream the butter and castor sugar together. Sift the flour, then add to butter mixture with the milk and mix well to form a soft dough.
- Roll out the dough onto a lightly floured surface to a thickness of about 3 mm. Use a heart-shaped cookie cutter to cut out shapes. Place onto greased baking trays.
- Bake in preheated oven at 180°C for 10-12 minutes or until golden brown. Turn the cookies out onto wire racks to cool.
- For the icing: Sift the icing sugar and add enough water to mix to a smooth, runny consistency. Add the food colouring. Ice the biscuits and decorate with sprinkles. Leave to set and store them in an airtight container.
CHOCOLATE CHIP WAFFLES
A Valentine’s breakfast is an indulgent way to start the day. For an extra hit of flavour, add some chopped strawberries or raspberries to the batter before cooking.
Ingredients
- 500ml Snowflake Cake Wheat Flour
- 10ml Snowflake Baking Powder
- Pinch of salt
- 60ml (50g) sugar
- 25g chocolate chips
- 2 eggs
- 200ml evaporated milk
- 180ml milk
- 60 butter or margarine, melted
Method
- Sift the flour, baking powder and salt together before adding the sugar and chocolate chips.
- Whisk the eggs, evaporated milk, milk and melted butter together. Add to the dry ingredients and beat until the batter is smooth, thick and lump free.
- Leave the batter to stand for about 30 minutes. It should be thick, but add more milk if necessary.
- Heat the waffle iron, spray well with cooking spray and pour the batter into the iron. Allow to set slightly and then close the waffle iron. Cook for a few minutes until golden brown.
- Serve warm with syrup, chocolate sauce or cinnamon.
BERRY MERINGUE CAKE
This fruit-infused creation looks super-fancy, but is a doddle to make. It’s ideal as a Valentine’s dinner dessert – not too heavy, but just indulgent enough for a celebration.
Ingredients
150 g butter or margarine, softened
180 ml (150 g) castor sugar
3 extra-large eggs
310 ml (175 g) Snowflake Cake Wheat Flour
8 ml Snowflake Baking Powder
125 g fresh raspberries
For the topping
3 egg whites
125 ml (105 g) castor sugar
250 ml (80 g) desiccated coconut
Method
Cream the butter and castor sugar together. Add the eggs, one at a time, beating well after each addition until the mixture is light and creamy.
Sift the flour and baking powder together. Add to the egg mixture and mix lightly until smooth. Spoon the mixture into a greased 23 cm loose-bottom round cake pan. Place the raspberries on top of the cake batter.
For the topping: Whisk the egg whites until foamy, then gradually add the sugar and whisk until stiff peak stage. Fold in coconut. Spoon topping over the raspberries.
Bake in a preheated oven at 180°C for about 55 minutes. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.
RED VELVET WHOOPIE PIES
Make them once, and you’ll have a life-long love affair with these bite-sized beauties.
Ingredients
625 ml (350 g) Snowflake Cake Wheat Flour
5 ml bicarbonate of soda
2 ml salt
10 ml cocoa powder
375 ml (300 g) sugar
2 extra-large eggs
250 ml buttermilk
250 ml cooking oil
30 ml red food colouring
10 ml vanilla essence
5 ml white vinegar
For the cream cheese icing
60 g butter or margarine, softened
625 ml (325 g) icing sugar, sifted
100 g cream cheese
5 ml vanilla essence
5 ml grated lemon rind (optional)
Method
- Sift the flour, bicarbonate of soda, salt and cocoa powder together. Add the sugar.
- Combine the eggs, buttermilk, oil, food colouring, essence and vinegar and mix well. Add the liquid mixture to the dry mixture and mix well.
- Spoon the mixture into greased patty pan pans. Bake in a preheated oven at 180°C for about 10 minutes. Leave in pans to cool for a few minutes, before turning out onto wire rack to cool completely.
- For the icing: Cream butter and icing sugar together. Add cream cheese, essence and lemon rind and beat lightly to a smooth, spreadable consistency. Don’t over-mix. Sandwich the whoopie pies together with the icing. Dust with icing sugar.
ALMOND BERRY LOAF
This yummy cake loaf is so simple to make. If you’re feeling adventurous, cut thick slices and make French toast for an out-of-this-world Valentine’s brunch. For a seductive twist, add chopped glace ginger or chocolate chips instead of citrus peel.
Ingredients
160 g butter or margarine, softened
200 ml (160 g) sugar
3 extra-large eggs
375 ml (210 g) Snowflake Cake Wheat Flour
60 ml (35 g) Snowflake Cornflour
10 ml Snowflake Baking Powder
1 ml salt
30 ml milk
425 g can blueberries or raspberries, well-drained
30 ml mixed citrus peel
30 ml flaked almonds
Method
Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition until the mixture is light and creamy.
Sift the flour, cornflour, baking powder and salt together. Add to egg mixture, together with the milk, and mix well. Dust the blueberries in extra cake flour. Fold into the mixture with the mixed peel.
Spoon the mixture into a lined and greased 22.5 cm loaf pan. Sprinkle over the flaked almonds. Bake in a preheated oven at 180°C for 50-60 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
Looking for more scrumptious, but healthy, treats? Try these healthy desserts worthy of seconds (even thirds!) or these 2 gluten-free desserts.
