Delightful Valentine Bento Cakes
These delightful bento cakes are perfect for showcasing creativity and culinary skills, ideal for expressing love on Valentine’s Day with customizable flavors and decorations.
Ingrédients
For the Cake Base
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder for chocolate cakes
- 1/2 cup lemon zest for lemon cakes
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk or a dairy-free alternative
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 1/2 cup unsalted butter or dairy-free substitute, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream or a non-dairy cream
- 1 tsp vanilla extract
Decoration
- Coloring agents or edible glitter for decoration
- Optional: Fresh fruits (strawberries, raspberries, etc.), candies or chocolates, edible flowers, sprinkles
Instructions
Preparation
- Start by gathering all your ingredients. Preheat the oven to 350°F (175°C) and line your baking pans with parchment paper.
Making the Cake
- In a mixing bowl, combine flour, sugar, cocoa powder (or lemon zest), baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until combined, avoiding overmixing.
- Divide the batter among prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- Beat the softened butter until creamy, then gradually add powdered sugar and heavy cream, mixing until fluffy.
- Slice each cake horizontally into layers and spread frosting between layers.
- Frost the outside of the stacked cakes and decorate with fruits, sprinkles, or other toppings.
Serving
- Slice bento cakes into individual portions and serve with joy, sharing smiles with loved ones.
Notes
Store in an airtight container for up to a week. Can freeze un-frosted cakes for about a month. Avoid microwaving when reheating to maintain fluffiness.