Cupcakes are good and all. But lately, I’m thinking that cake bites are better. I mean, even though cupcakes are smaller than a slice of cake, you’re still not going to feel good about yourself if you eat more than one cupcake (however, I should note that you will receive no judgement from me). But cake bites? A bite implies you can totally take more than one. Seriously, do it.
I’m calling this a cloud cake because it’s really a cross between angel food cake and regular cake. It can’t truly be angel food cake, even though I used basically the same technique as angel food cake, because I added in some liquid. And if you’ve ever made angel food cake before, you know that’s a big no-no. For cloud cake? It’s a big yes-yes. At least that’s the new rule I’m implementing.
I’m beyond excited to announce that I’ll be working with Wilton again this year as I stay on as a member of the Sweet Treat Team. I seriously stepped up my baking game last year and am so happy to spend this year growing as a baker, especially in terms of decorating. I have A LOT to learn, but there’s no one better to learn from than Wilton! They were so sweet to send me some products just in time for Valentine’s Day:
I am so ridiculously Candy Melts obsessed.
There’s not much time before February 14, so I got right into the kitchen to get going on some treats. Starting with this cloud cake.
To begin, pre-heat oven to 350 degrees. Lightly coat a 13×9″ rimmed baking sheet with cooking spray, line with parchment paper, and then coat parchment with more cooking spray.
It’s not strawberry season, but I definitely bought a giant container of them at the grocery store the other day and they’re helping me forget about all this snow outside.
I made a VERY simple strawberry purée by putting 6-8 strawberries in a blender and blending until smooth. You’ll just want to make sure you have 1/3 C purée.
In the bowl of a stand mixer, beat 12 egg whites and 3/4 t cream of tater on medium-high speed until stiff peaks form.
I know it’s silly, but I’m always amazed by how egg whites can go from this:
No problem at all!
But seriously, guys… What do you so with all those egg yolks when you make things like angel food cake or meringue?
In a separate large bowl, sift together sugar, flour, and salt. And then gently fold this sugar mixture into egg whites, about 1/2 cup at a time, incorporating well but taking care not to over-mix.
Fold in vanilla extract and strawberry purée. The batter will have a slight pink tinge to it now.
Spread batter evenly into prepared baking pan.
And bake at 350 degrees until cake is set and starting to turn golden on top, about 25-30 minutes.
Let cake cool completely in pan before removing, slicing, and frosting.The cake didn’t end up quite as pink as I wanted it to be, but I didn’t want to risk putting more liquid in.
I sliced the cake into 16 little bites.
But not matter because I made up for the color with the frosting! I used the Wilton Candy Melts and cream cheese to make a Valentine’s Day festive frosting. I chose the bright pink melts.
To make the frosting, melt the candy melts according to package directions. Let the candy melts cool slightly, but not to the point of hardening.
In the meantime, put the cream cheese in the bowl of a stand mixer and beat on medium speed until smooth.
And with the mixer on medium speed, beat candy melts into cream cheese. Beat in butter and milk, too, until well combined.
Now, frost those little cake bites!
And sprinkle the top with whatever you choose. I recommend Valentine’s Day sprinkles for some extra love.
I don’t care what anyone says, I heart this holiday. Hallmark and all. Pink, red, hearts, and love… It just makes me happy.
For me, this was pretty much angel food cake, but maybe just a little bit denser. It still felt like clouds. And tasted like them, too. Or what I imagine clouds taste like… Which is probably completely and 100% wrong.
The cake had a light strawberry flavor from the purée, while the frosting packed in the vanilla flavor. My dream combination.
These would be a great little treat to serve at a Valentine’s Day party. Do people even have those? Aside from elementary schools? I kind of think we should bring them back.
It stayed light out until about 5:00 today. That means strawberry season is coming up quickly, which makes me seriously giddy with excitement. Though I’m sad to say I think we still have at least a couple more feet of snow to get through here in Boston before spring. Sorry, guys. But I’m counting on this spring being so glorious that in just a few months time, we will forget all about the winter.
Yes? I’m pretty sure that’s how it works and why people like me still live in New England.
In the meantime, I completely get why Cupid planned for the holiday of love to hit in the deep, dark depths of February.
Will you come to my Valentine’s Day party?
- 6-8 strawberries hulled
- 12 egg whites room temperature
- 3/4 t cream of tarter
- 1/2 t vanilla extract
- 1 1/2 C sugar
- 1 C flour
- 1/2 t salt
- 12 oz. Wilton Candy Melts of choice
- 8 oz. whipped cream cheese softened
- 1 T butter softened
- 2 T milk
- Sprinkles or other decorations
Pre-heat oven to 350 degrees.
Lightly coat a 13x9" rimmed baking sheet with cooking spray, line with parchment paper, and then coat parchment with more cooking spray.
Put 6-8 strawberries in blender and blend until puréed. You'll want to have 1/3 cup.
In the bowl of a stand mixer, beat egg whites and cream of tater on medium-high speed until stiff peaks form.
In a separate large bowl, sift together sugar, flour, and salt.
Gently fold sugar mixture into egg whites, about 1/2 cup at a time, incorporating well but taking care not to over-mix.
Fold in vanilla extract and strawberry purée.
Spread batter evenly into prepared baking pan and bake at 350 degrees until cake is set and starting to turn golden on top, about 25-30 minutes.
Let cake cool completely in pan before removing, slicing, and frosting.
Melt candy melts according to package directions. Let candy melts cool slightly, but not to the point of hardening.
In the bowl of a stand mixer, beat cream cheese on medium speed until smooth.
With mixer on medium speed, beat candy melts into cream cheese.
Beat in butter and milk, until well combined.