All dressed up for Valentine’s Day, these mini frosting-filled Red Velvet Cakes, covered with a coating of melted dark chocolate-flavored candies that hardens like the covering on an ice cream bar, will remind you of Ding Dongs® – those little cream filled cakes that are once again being marketed by Hostess Products. They are fun cakes to “play” with because they start off with a doctored-up Duncan Hines Cake Mix and are finished with a glaze made with Ghirardelli Chocolate Dark Melting Wafers, a candy making and dipping product that requires no tempering and sets up flawlessly every time. You don’t have to fill the centers of the cakes, which is really easy to do, but if you do, they’ll provide a surprise that tastes like whipped cream and tastes like silk. Equally silky is the cup of hot cocoa you can enjoy with your cakes, made with Harry & David’s Dark Chocolate Cocoa Mix, or if you prefer, a demitasse-size cupful of hot chocolate, prepared with nothing more than melted bittersweet chocolate and some milk. A table set with Red Velvet Cake and hot cocoa says “Luv U 4evr, Valentine” for relationships both domestic and romantic, but should you feel the need for further expression, a handful of dark chocolate truffles, or some conversation hearts, can go a long way to further the point. Colorful candy hearts with phrases like “Be Mine,” “Crazy 4 U,” even “Txt Me” are great, but Red Velvet hearts, the ones that say “Baked with Love” are better.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.