As we all know, Valentine’s Day is tomorrow. And if you didn’t know Valentine’s Day was tomorrow, you don’t have a Facebook and/or Twitter. If you do in fact have a Facebook or Twitter, you know that tomorrow is a day for lovers, Whitney Huston died, and Nicki Minaj had an awful performance at the Grammy’s.
Now, back to Valentine’s Day. In honor of this holiday, I was asked by the restaurant where I work to make some kid of red velvet dessert to put on the menu. Naturally I was ecstatic that they would even think of asking me to do this. So I took the challenge, and these mini red velvet layer cakes are the outcome of a long night of baking. I must admit though, I’m not a huge red velvet fan. I just don’t get the hype about it. I’d rather have a piece of chocolate cake with coffee mocha frosting or a piece of peanut butter cheesecake… yeah, stay tunes for those. What I must admit though, is that this red velvet recipe is more of a sponge cake consistance which makes it super light and fluffy. Frosted with the cream cheese whipped cream, these are definitely a dessert to order this Valentine’s Day.
I can’t say this recipe idea was mine – I wish I could, but I simply can’t. Heather over at Sprinkle Bakes made these recently and her pictures blew me out of the water, so I knew I had to make them. I adapted the whipped filling a tad to make it sweeter and a bit thicker, but all in all, these were exactly what I was hoping for!
Happy Valentine’s Day, everyone!