Ingredients
-
1 x 350g sponge slab cake
-
2/3 cup raspberry jam
-
1 1/2 cups (225g) icing sugar mixture
-
1 tbsp butter, softened
-
1/2 tsp Queen Vanilla Bean Paste
-
1/2 drop Queen Red Food Colour Gel
-
2-3 tbsp boiling water
-
16 Icing Decoration Flowers
Method
-
1
Cut sponge cake in half horizontally. Use an 8cm heart-shaped pastry cutter to cut out 16 heart shapes from the cake. Spread the cut side of 8 hearts with jam. Top with remaining hearts.
-
2
Sift the icing sugar into a bowl and add the butter. Add enough boiling water to the butter to melt and mix into a firm paste.
-
3
Add Queen Natural Vanilla Essence and Queen Food Colouring until light pink. Add a little more hot water until a runny icing forms. Stir until smooth. Spoon the icing over the cakes allowing it to drizzle over the sides. Finish with two icing flowers per cake.
Comments & Reviews