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Lemon Chiffon Gingersnap Pie


Lemon chiffon pie is a timeless dessert, filled with rich, tangy pudding lightened by whipped cream. Give this classic a wintry twist with a spicy gingersnap crust. A sealable plastic bag and a rolling pin make short work of crushing the cookies into crumbs.

Lemon Chiffon Gingersnap Pie

1 1/4 cups (4 oz./125 g.) gingersnap cookie crumbs

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted

3/4 cup (6 oz./185 g.) plus 3 Tbs. granulated sugar

2 1/4 tsp. (1 package) unflavored powdered gelatin

1/8 tsp. kosher salt

3/4 cup (6 fl. oz./180 ml.) fresh lemon juice, strained

1 Tbs. finely grated orange zest

4 large egg yolks, lightly beaten

1 1/4 cups (10 fl. oz./310 ml.) heavy cream

1/4 cup (1 oz./30 g.) confectioners’ sugar

Preheat the oven to 350°F (180°C). In a bowl, stir together the crumbs, butter and 3 tablespoons granulated sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23-cm.) pie pan or dish. Bake until the crust is firm, 5-7 minutes.

Pour 1/4 cup (2 fl. oz./60 ml.) cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup granulated sugar, salt, lemon juice, orange zest and egg yolks; the mixture will be lumpy. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in an ice bath until the mixture is cool to the touch.

In a large bowl, using an electric mixer, whip the cream and confectioners’ sugar on medium-high speed until thick, soft peaks form. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth. Pour into the prepared crust, smoothing the top.

Refrigerate the pie until chilled and firm, 3-4 hours. Let stand at room temperature for 20 minutes before serving. Serves 6-8.

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Apricot-Ginger Scones


These simple scones are easy to get on the breakfast table in about 30 minutes. If you prefer, you can
replace with apricots with 3/4 cup (3 oz./90 g) dried cherries or cranberries, and the ginger with 1 Tbs.
of grated lemon or orange zest.

Apricot-Ginger Scones

1 3/4 cups (9 oz./280 g) all-purpose flour

1/3 cup (3 oz./90 g) sugar

1 Tbs. baking powder

1/2 tsp. salt

1/4 tsp. ground nutmeg

6 Tbs. (3 oz./90 g) cold unsalted butter, diced

2/3 cup (4 oz./125 g) chopped dried apricots

1/4 cup (1 1/2 oz./45 g) chopped crystallized ginger

1 egg

1/2 cup (4 fl. oz./125 ml) buttermilk

Position a rack in the middle of an oven and preheat to 425°F (220°C). Line a rimless baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the wet ingredients to the dry ingredients and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.


Turn out the dough onto a floured work surface and press together gently into a circle about 8 inches (20 cm) in diameter. Using a sharp knife, cut the circle into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch (2.5 cm) apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.

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Mini Chocolate Pudding Pies


Rich, decadent and intensely chocolaty, these mini pies are the ultimate chocolate lover’s dream. If you don’t have time to make the whole shebang, the pudding is perfect on its own. Spoon it into individual serving bowls while it’s still warm, cover with plastic and chill until ready to eat. Dollop each bowlful
with whipped cream.

Mini Chocolate Pudding Pies

For the dough:

2 cups (10 oz./315 g) all-purpose flour

1/2 tsp. kosher salt

1 tsp. sugar

3/4 cup (1 1/2 sticks) (6 oz./185 g) very cold unsalted butter, cut into cubes

8 Tbs. (4 fl. oz./125 ml) ice water, plus more if needed


For the filling:

1/2 cup (4 oz.⁄125 g) sugar

1/4 cup (3⁄4 oz.⁄20 g) natural cocoa powder

3 Tbs. cornstarch

1/4 tsp. kosher salt

1⁄4 cup (2 fl. oz.⁄60 ml) heavy cream

2 3⁄4 cups (22 fl. oz.⁄680 ml) whole milk

6 oz. (185 g) bittersweet chocolate, finely chopped, plus more for shaving (optional)

1 tsp. vanilla extract

Lightly sweetened whipped cream for serving


In the bowl of a food processor, stir together the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large resealable plastic bag. Refrigerate the dough for 30 minutes or up to 1 day.

Have ready six 5-inch (13-cm) mini pie pans. On a lightly floured work surface, roll out the dough into a circle 1⁄16 to 1⁄8 inch (2 to 3 mm) thick. Cut out 6 circles, each about 6 1/2 inches (16.5 cm) in
diameter. (You will likely be able to cut out only 4 circles, then you’ll need to gather the scraps, reroll, and cut out the last 2 circles.) Line the pie pans with the dough. Refrigerate for at least 20 minutes.

Position a rack in the middle of the oven and preheat to 400°F (200°C). Line the pie shells with foil and fill with pie weights or dried beans. Place the pans on a baking sheet and bake until the crusts look dry, about 15 minutes. Remove the foil and weights and bake until the crusts are golden brown, about 13
minutes longer. Remove from the oven.

In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Add the cream, whisking until a smooth paste forms. Slowly add the milk and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla.

Pour the hot pudding into the crusts and spread evenly (you should have a heaping 1⁄2 cup/4 fl. oz./125 ml for each). Cover each pie with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

When ready to serve, spread a big dollop of whipped cream atop each pie. Garnish with chocolate
shavings, if you like. Makes 6 mini pies

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Caramel Crepe Cake


Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.

Caramel Crepe Cake

For the caramel:

1 cup (8 oz./250 g) granulated sugar

1/4 cup (2 fl. oz./60 ml) water

Pinch of salt

4 cups (32 fl. oz./1 l) heavy cream


For the crepe batter:

4 eggs

4 cups (32 fl. oz./1 l) milk

2 1/4 cups (11 1/2 oz./360 g) all-purpose flour

2 Tbs. unsalted butter, melted

1 tsp. salt

1 tsp. vanilla extract

1/2 cup (2 oz./60 g) confectioners’ sugar


For finishing:

1 tsp. unsalted butter

Lightly sweetened whipped cream for garnish (optional)

Fresh berries for garnish (optional)


To make the caramel, in a heavy saucepan over medium-high heat, combine the sugar, water and salt. Cook until the mixture bubbles vigorously and turns a golden amber color, 6 to 8 minutes. Stir the sugar with a wooden spoon during the first 2 minutes of cooking; do not stir after this point, instead swirling the pan to ensure even cooking. Watch the caramel very carefully, as it will go from amber-colored to burned in a few seconds.

Remove the pan from the heat and immediately add the cream very carefully; the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Stir until the caramel is smooth and well blended. Let cool to room temperature, then cover and refrigerate until cold.


To make the crepe batter, combine the eggs, milk, flour, melted butter, salt, vanilla and confectioners’ sugar in a blender. Blend on high speed until the mixture is well combined, about 30 seconds. Transfer the batter to a bowl, cover and refrigerate for 30 minutes.

In a crepe pan or 10-inch (25-cm) nonstick fry pan over medium heat, melt the butter and swirl to coat the pan evenly. Lift the pan at a slight angle and pour 1/3 cup (3 fl. oz./80 ml) of the batter into the center of the pan, quickly tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the second side, 1 to 2 minutes longer. Transfer the crepe to a plate and cover with a piece of parchment paper. Repeat with the remaining batter, stacking the crepes on the plate with parchment between each layer. Let the crepes cool to room temperature.


To assemble the cake, transfer the cooled caramel mixture to a bowl of a stand mixer fitted with the whisk attachment. Mix on high until the mixture becomes turns lighter in color and texture and holds stiff peaks, about 5 minutes.

Center a crepe on a serving platter and spread with 3 to 4 Tbs. of the caramel cream. Center another crepe on top of the first and spread with another 3 to 4 Tbs. of the caramel cream. Repeat with the remaining crepes and caramel cream, finishing with a crepe. Wrap the crepe cake on the platter and chill for at least 4 hours and up to 1 day.


Let the cake sit at room temperature for 1 hour before serving. Top with whipped cream and berries, cut into slices and serve immediately. Serves 8 to 10.


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Peach Lattice Pie


Although apple pie might be the iconic American pie, in summer, when peaches reach their peak, there’s no surpassing an old-fashioned latticed peach pie. Be sure to choose ripe, juicy peaches that give slightly when gently squeezed. Better yet, ask for a sample at your local farmers’ market to make sure the fruit is intensely flavorful, with the perfect balance of tart and sweet.

Peach Lattice Pie

3 lb. (1.5 kg) peaches, peeled

5 Tbs. (2 1/2 oz./75 g) plus 2 tsp. sugar

2 tsp. fresh lemon juice

3 Tbs. quick-cooking tapioca

Basic Pie Dough for a double-crust pie, divided into 2 disks, one slightly larger than the other

1 Tbs. all-purpose flour

1 egg beaten with 1 Tbs. heavy cream


Position a rack in the lower third of an oven and preheat to 400°F (200°C). Have ready a 9-inch (23-cm) pie pan.


Halve and pit the peaches, then cut them into slices about 1/2 inch (12 mm) thick. Place in a large bowl, add 4 Tbs. (2 oz./60 g) of the sugar, the lemon juice and tapioca and stir gently to coat. Set aside.


On a lightly floured surface, roll out the larger dough disk into a 12-inch (30-cm) round about 1⁄8 inch (3 mm) thick. Transfer to the pie pan and fit the dough into the pan. Sprinkle the flour and 1 Tbs. of the sugar over the crust. Pour the peach mixture into the crust and spread evenly. Roll out the smaller dough disk into a round about 1⁄8 inch (3 mm) thick. Using a pastry wheel, cut the dough into strips about 3/4 inch (2 cm) wide.


To make the lattice, beginning about 1 inch (2.5 cm) from the edge of the pie pan, lay about 5 of the strips about 1 inch (2.5 cm) apart over the filling. Fold back every other strip halfway over itself. Place a strip at a slight angle across the unfolded strips. Return the 2 strips that have been folded back to their flat position. Pull back the 3 alternate strips. Place the next strip across the unfolded strips about 1 inch (2.5 cm) from the last strip. Continue folding back and weaving strips until the top of the pie is latticed. Trim the dough overhang and then roll it under itself to make a rim. Gently brush the lattice with the egg mixture, then sprinkle with the 2 tsp. sugar.


Bake until the edges of the crust begin to brown, about 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the crust is lightly browned and the filling is bubbling, 40 to 45 minutes, covering the edges with foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8.

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Frosted Apple Cake


Think of this cake when you need a sweet treat to serve a crowd. It’s great for an after-school snack or play dates at your house, as well as for a casual get-together with friends. Use a soft, tart apple, such as Gravenstein or McIntosh. Pippin or Granny Smith apples work well, too.


Frosted Apple Cake

For the cake:

2 cups (10 oz./315 g) all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

3/4 cup (6 oz./185 g) unsalted butter, at room temperature

1 1/2 cups (12 oz./375 g) sugar

3 eggs, at room temperature

1/2 cup (4 fl. oz./125 ml) buttermilk, at room temperature

2 cups (8 oz./250 g) diced, peeled apples (about 2 1/2 apples)

1/2 cup (2 oz./60 g) walnuts, toasted and chopped (optional)


For the frosting:

1 lb. (500 g) full-fat cream cheese, at room temperature

6 Tbs. (3 oz./90 g) unsalted butter, at room temperature

1 1/4 cups (5 oz./155 g) confectioners’ sugar

1 1/2 tsp. vanilla extract


Preheat an oven to 350°F (180°C). Line a 9-by-13-inch (23-by-33-cm) baking pan with parchment paper, letting the paper hang over the sides by several inches.


To make the cake, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt onto a sheet of parchment paper; set aside.


Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition.


Using a rubber spatula, gently fold in the flour mixture in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the flour mixture. Then fold in the apples and walnuts, if using. Using a light lifting motion and turning the bowl continuously, fold in until the batter is smooth and the flour is thoroughly incorporated. Do not fold too vigorously or the cake will be tough. Pour the batter into the prepared pan and spread evenly.


Bake until the top is brown and a tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool on a wire rack. When the cake is cool, grasp the edges of the parchment paper and lift up to remove the cake from the pan. Place the cake on a work surface.


To make the frosting, using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth, 3 to 5 minutes. Reduce the speed to low, add the confectioners’ sugar and beat until smooth, about 2 minutes. Beat in the vanilla.


Using a long cake spatula, spread the frosting over the surface of the cake. Cut the cake into squares and serve. Serves 12.

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Cinnamon-Crunch Sweet Potato Muffins


Sweet potatoes are available year-round but are most abundant in markets in autumn and winter. Some of these edible roots—members of the morning glory family—have tan skin and light yellow flesh; others have darker red-orange skin and flesh. The latter type is often called a yam in the United States, although it is not a true yam. Red-orange sweet potatoes are slightly moister and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.


Cinnamon-Crunch Sweet Potato Muffins

For the topping

3 Tbs. sugar

1 tsp. ground cinnamon

For the muffins

2 sweet potatoes, about 14 oz. (440 g) total, peeled and cut into chunks

1 3/4 cups (9 oz./280 g) all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 cup (4 oz./125 g) sugar

1/2 cup (4 fl. oz./125 ml) canola oil or walnut oil

1/2 cup (4 fl. oz./125 ml) milk

1/2 tsp. orange oil, or grated zest of 1 orange

3/4 cup (3 oz./90 g) pecans, coarsely chopped

Unsalted butter for serving

To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.

To make the muffins, bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain well. Transfer to a food processor and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature.

Preheat an oven to 400°F (200°C). Grease 12 standard muffin cups with butter or nonstick cooking spray.

In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.

In another bowl, combine the eggs, sugar, oil, milk and orange oil and whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into the prepared muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter. Makes 12 muffins.

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Halloween Spider Web


Happy Halloween! Devil’s food cupcakes are a fitting choice for these Halloween treats with a spider web design. For a fun, festive touch, the vanilla glaze used to make the spider webs can be tinted light orange with food coloring. For an even spookier touch, garnish the cupcakes or the serving platter with a gummy spider, or make your own spiders out of licorice candies. Cut thirty-six 1-inch (2.5-cm) lengths of black licorice laces, then halve each piece lengthwise. Using a wooden skewer, poke 3 holes on each side of 12 licorice drops, then insert a licorice lace piece into each hole.


Creepy Crawler Halloween Cupcakes

For the cupcakes:

1 cup (5 oz./155 g) all-purpose flour

1/4 cup (3/4 oz./20 g) unsweetened cocoa powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup (4 oz./125 g) granulated sugar

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature

1 egg, at room temperature

1 tsp. vanilla extract

1/2 cup (4 fl. oz./125 ml) lukewarm water

1/4 cup (2 fl. oz./60 ml) buttermilk

For the chocolate glaze:

1/2 cup (4 fl. oz./125 ml) heavy cream

1 Tbs. light corn syrup

Pinch of salt

8 oz. (250 g) milk chocolate, chopped

For the vanilla glaze:

1 cup (4 oz./125 g) confectioners’ sugar, plus more as needed

2 Tbs. milk, plus more as needed

1 tsp. vanilla extract

Position a rack in the middle of the oven and preheat to 350°F (180°C). Line a standard 12-cup muffin pan with paper or foil liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar and butter together until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

To make the chocolate glaze, in a small saucepan over medium-high heat, combine the cream, corn syrup, and salt and bring to a simmer. Remove from heat and add the chocolate; let stand for 3 minutes. Using a rubber spatula, stir until the chocolate is melted and the mixture is smooth. Transfer the chocolate glaze to a small bowl and let cool to room temperature, about 15 minutes.

To make the vanilla glaze, in a bowl, whisk together the confectioners’ sugar, the 2 Tbs. milk and the
vanilla until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional confectioners’ sugar 1 tsp. at a time. Use
immediately. Place the glaze in a parchment paper cone or small pastry bag fitted with a fine writing tip.

Spoon the chocolate glaze over the cupcakes. Using the vanilla glaze, create spider web designs: Pipe
concentric circles onto the top of a cupcake. Lightly draw the tip of a wooden skewer, toothpick or paring knife from the center of the cupcake outward to the edge, occasionally alternating the direction, if you wish. For the cleanest look, wipe the tip of the skewer after each draw.

The glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room
temperature before serving. Makes 12 cupcakes.

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Chocolate Peppermint Layer Cake


For this festive dessert that’s a natural for the Christmas dinner table, we’ve used celebration layer cake pans, which create pretty scalloped cakes that are about half the thickness of standard cake layers. The result is a dramatic four-layer cake that will wow your guests. However, you can also make a two-layer cake using standard 9-inch (23-cm) round cake pans instead, increasing the cooking time to 30 to 35 minutes.

Chocolate Peppermint Layer Cake

Cocoa powder for dusting

Chocolate peppermint layer cake kit (includes 2 cake mix packets, 1 frosting mix packet and crushed peppermint candy bits)

2 eggs

1 cup (8 fl. oz./250 ml) milk

1/2 cup (4 fl. oz./125 ml) vegetable oil

1 cup (8 fl. oz./250 ml) water

8 oz. (250 g) cream cheese

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature

Preheat an oven to 350°F (180°C). Grease 2 celebration layer cake pans and dust with cocoa powder, tapping out the excess.

In the bowl of a stand mixer fitted with the flat beater, combine both cake mix packets, the eggs, milk and oil. Beat on medium speed until combined, about 2 minutes. Bring the water to a boil and stir the hot water into the cake mix. Pour a quarter of the batter into each of the prepared pans. Smooth the top with an offset spatula and tap the pans on the countertop to evenly distribute the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 17 minutes. Transfer the pans to wire racks and let cool for 5 minutes, then turn the cakes out onto the racks and let cool completely. Meanwhile, wash and dry the pans, grease and dust them with cocoa powder and repeat to bake the remaining batter. You will have 4 cake layers.

To make the frosting, place the cream cheese and butter in the bowl of an electric mixer fitted with the flat beater. Beat on medium speed until smooth, about 30 seconds. Add the frosting mix to the bowl and beat on medium-high speed until combined, another 30 seconds.

To assemble the cake, place 1 layer, top side up, on a cake stand or serving plate. Top with about a quarter of the frosting and spread to the edges. Repeat the process with the remaining cake layers, spreading the remaining frosting on the top layer. Sprinkle with the crushed peppermint candy. Cut into slices and serve. Serves 8 to 12.

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Heart -Shaped Red Velvet


Whether you’re preparing a special dinner for your sweetheart or want a simple yet spectacular dessert to share with friends, our heart-shaped Bundt pan makes it easy to prepare a make a spectacular dessert.

Heart-Shaped Red Velvet Bundt Cake


4 eggs

1 1/2 cups (12 fl. oz./375 ml) canola oil

1 1/2 cups (12 fl. oz./375 ml) buttermilk

1 Tbs. white vinegar

1 package red velvet Bundt cake mix

Heart-shaped candy sprinkles for garnish (optional)

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a scallop heart Bundt cake pan.

In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, oil, buttermilk and vinegar. Beat on medium speed until combined, about 30 seconds. Add the cake mix and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick
inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. To level the cake, using a serrated knife, gently saw off any
portion of the cake that rose above the edge of the pan. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.

Just before serving, dust with confectioners’ sugar and garnish with candy sprinkles. Serves 16.