Pixel Whisk How-To: Chocolate-Glazed Cinnamon Heart Cakes

By Food & Wine
Updated February 27, 2017
Photo © Seton Rossini
F&W's Seton Rossini runs the gorgeous dessert blog Pixel Whisk. Here, she uses our recipes for a luscious take on Valentine's Day candy.
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Pixel Whisk Heart Cakes

Photo © Seton Rossini

Photos and Text from Seton’s Blog, Pixel Whisk

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Cinnamon Heart Candies

Photo © Seton Rossini

“Love it or hate it, Valentine’s Day is here. This year, I’m paying homage to these tiny cinnamon heart candies.”

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Cinnamon Cake Batter

Photo © Seton Rossini
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“I like to eat cinnamon hearts by the handful, but this Valentine’s Day calls for a more substantial dessert. Food & Wine has a delicious cinnamon cake recipe—the perfect upgrade for those mini candies.”

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Tinting the Cake Batter

Photo © Seton Rossini
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“I added a touch of red food coloring.”

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Cutting Out Heart-Shaped Cakes

Photo © Seton Rossini
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“Once the cake is baked, cooled and flipped onto your work surface, use a 4" heart cookie cutter (or just use a sharp knife) to cut six hearts.”

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Ingredients for the Chocolate Glaze

Photo © Seton Rossini
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“Now, onto the chocolate glaze...”

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Glazing the Cakes

Photo © Seton Rossini
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“Drizzle the tops of the cakes with the chocolate glaze and garnish with a few cinnamon heart candies. (If the glaze gets too hard, pop it in the microwave in 10 second increments until smooth again.)”

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Admiring the Glaze

Photo © Seton Rossini
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“Chocolate mess = success. Let the glaze set for about an hour before serving. Store cakes in an airtight container at room temperature for up to 3 days.”

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A Finished Cake

Photo © Seton Rossini
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For more beautiful desserts go to Pixel Whisk.

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