"Wright" lovely Valentine bakes
07 February 2017
This fabulous creation was made by Edith who baked this with our Chocolate Fudge cake mix. Her friend was having a Valentine's party and decking her house out like a bordello and Edith decorated the cake accordingly!
My favourite Valentine’s Day cupcake is our Valentine’s Surprise with a little cherry filling in the centre. Cherries and chocolate are lovers surely!
We also have our wonderful Whoopie Pies.
I hope our Valentine's Day 'Lovers Hearts' recipe may have found its way back into your hearts and in particular, your stomachs! Lovely heart shaped rolls, rolled from a strand of Premium White bread mix, proved and baked. Decorated with a cherry and drizzled with water icing.
These Rum Truffles yield around 30 good sized goodies. Perfect for sharing around this Valentines weekend.
Thanks so much to Rosemary for sending in her beautifully decorated Madeira cake that she made for her wedding anniversary which falls on Valentine's Day.
For a fine starter to your Valentine’s Day dinner you could cut
easily from a freshly baked loaf using a heart shaped cutter - try
brushing oil on your bread and grilling for a minute either side - the
flavoured oils are good for this too. Three hearts on a plate - means
those 3 little words "I love you" surely? The toast hearts can be piled
high with smoked salmon. These little toasted, grilled or pan fried
hearts cut from your bread create a lovely – and delicious – decoration
around the plate. If it is just simple spaghetti bolognaise, decorate
the edges of the plate with hearts cut from Wright’s Parmesan & Sundried Tomato mix
to totally complement this dish. If it is a quick fillet steak with
red wine and say, red onion gravy, cut hearts from Wright’s Garlic & Rosemary Focaccia for more added flavours.
Love Mo's Valentines Day Cake here - thanks for sharing this cake that you made with our mixes - it's just beautful!
For something really easy on your Valentine's Day evening menu why not try a Wright’s Madeira cake mix and
turn it into a ravishing red velvet cake. Use approx 30ml of red food
colouring or cochineal in as part of your measured oil and water before
tipping the Madeira cake mix on the top. Mix and then bake in your
bread making machine or put the batter into 2 greased 9 inch round pans.
Bake at 160 - 165º C or 320- 330º F or Gas 4 – 4.5 for 50-55 minutes.
Allow to cool completely and decorate how you like. Chocolate hearts,
red jellies on a water icing of 100g of icing sugar to the juice of half
a lemon or a cream cheese frosting of 125g of cream cheese and 1
tablespoon icing sugar.
At the close of a romantic meal, the perfect finish may be as simple as a slice of Ginger cake garnished with a dollop of whipped cream and grated ginger, or a wedge of Chocolate Fudge cake served with bowl of ice cream and a hot fudge sauce.
Icing sugar or cocoa powder lightly dusted over the tops of homemade Wright’s cakes
makes a nice finishing touch. Lacy doilies placed over the cake before
dusting makes wonderful lacy patterns, or create your own stencils using
parchment paper cut into lovely designs such as hearts, stars, flowers
or diamonds – yes girls – we like diamonds at this time of year!
great way to dust a cake is to use a stencil twice using both icing
sugar and cocoa powder. Place the stencil on top of the cake and dust
with cocoa powder. Carefully remove the stencil and be very careful not
to disturb the cocoa powder, and place the stencil on top of the cake
again, this time making sure that the openings are on the parts of the
cake that have not been dusted with cocoa powder. Dust with icing sugar,
carefully remove the stencil and voila! You get a very graphic
two-toned design. What could be better than Wright’s cakes that you made at home – with love!
I had to finish with one of Jackie's ideas for Valentines Day - using our mixes - I love the chocolate spoons - perhaps a spoon each and a cake to share? Perfect for Valentines celebrations!
Love - Deb the Bread x