I was in a baking craze after those lemon drop cookies and made a chocolate pound cake inspired by this recipe. I didn’t have a heart shaped cookie cutter, so I just sliced the hearts by hand, how hard could it be?
What I learned:
(a) Cookie cutters are helpful.
(b) Whole wheat flour really is different than all purpose flour, really.
(c) I will never make this again. Pound cake that took 3 times longer to make just to get a heart inside? Eh sorry, I don’t love you that much!
Instead of using tons of red food coloring for the cake, I replaced some of the sugar with red sugar sprinkles (which of course have no red food coloring..)
Crooked heart surprise: