One Cake to Rule Them All: A Valentine Birthday Cake.


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My mom’s birthday is two days before Valentine’s Day. Every year, I make her a cake, and I try to make it exciting and different each year. Last, year, I did this one. This year, I decided to use these heart pans that my aunt gave me that I had yet to use, and was always hoping for a reason to use them. Well, what better reason than a birthday cake for my favorite lady, which also happens to be right around Valentine’s Day??

I went with an easy coconut cake, because that’s my mom’s favorite. I actually used Vita Coco Pure Coconut Water this time though, in both the cake and the icing – something I’d never done before, but it wound up working out fabulously.

coconut water

living la vita coco.

I baked the cake in the heart-shaped pan, and it just looked so cute, cooling on the rack, in all it’s heart-shapey-ness.

i heart this cake.

i heart this cake.

Next, I frosted it with the coconut water frosting. It was very….white.

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white iced.

Next, I added fresh coconut to the sides.

coconut siding.

coconut siding.

Then, I started decorating. First the border and the main flowers, all in pink, in honor of Valentine’s Day.

pretty in pink.

pretty in pink.

Then, I added the birthday wish, in dark chocolate.

they say it's  your birthday.

they say it’s your birthday.

And finally, I added a few more minor embellishments.

cake: complete.

cake: complete.

Once the cake was complete, I brought it over to my mom’s house to surprise her. She in turn, made me take half of it back home, like she always does. 🙂

one half of this will be mine.

one half of this will be mine.

Happy birthday and Happy Valentine’s Day, Mom. Hope you liked your (half of) cake! 😀

 

 

 

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Heart-shaped Chocolate-dipped Sugar (sort of) Cookies with Sprinkles.

 

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I love making Valentine’s Day desserts, which is funny, since I really don’t love Valentine’s Day. But I do love making things that are pink, or red, or heart-shaped – or better yet – all of the above! I had this sugar cookie recipe made with Monk Fruit in the Raw that I was dying to try, and this heart-shaped cookie cutter that I had yet to use, so I decided on heart-shaped sugar (sort of) cookies for this year’s V-Day Small Indulgence of choice.

the main ingredient.

the main ingredient.

I followed the recipe pretty much down to the teaspoon, except that I added one thing – red food coloring. I wanted my cookies to be pink and swirly – and I figured a small amount of red food coloring would do just that. I wound up with dough that looked a little like a human heart. I figured that meant I must be on the right track.

the tell-tale heart dough.

the tell-tale heart dough.

I chilled it for a few hours, then rolled it out and cut it into heart-shapes. The result was swirly pink hearts, just as I had hoped!

pretty in pink swirls.

pretty in pink swirls.

I let them cool, and then thought that although they were cute as they were, they needed something more. So I melted down some milk chocolate, and dipped them. Oh, and added some festive sprinkles, while they were still wet.

dipped and sprinkled.

dipped and sprinkled.

I chilled them for a bit, then packed them up, and shared them with my fiance, my parents, my friends, and my co-workers. I guess I really don’t mind Valentine’s Day that much after all – it gives me the chance to spread the love, by doing what I love.

all you need is love.

all you need is love.

I suppose it’s true what they say: love actually…is all around…and in cookies.

Happy Valentine’s Day!