Heart cake/Pink iced heart cake

































Wishing my family and friends a Happy 2015.






Ingredients


Recipe – Fiona Cairns

Unsalted butter, softened – 175 gm
Self raising flour – 175 gm
Baking powder – 1 tsp
Eggs, lightly beaten – 3
Golden caster sugar – 175 gm
Vanilla extract – 1 tsp

For icing and decoration





Unsalted butter, plus more for the tin – 250 gm
Icing sugar, sifted – 300 gm
Vanilla extract – 1 tsp
Pink food color
Strawberry jam – 3 tbsp
Silver colored dragees




      1. Method

      2. Preheat the oven to 180ºC.

      1. Butter a heart-shaped tin, 23cm at its widest part, and line the base with baking parchment.

      2. Sift the flour and baking powder into the bowl, then add the butter (in knobs), the eggs, sugar and vanilla. Beat together until thoroughly blended, taking care not to over-mix so you will have a light sponge.

      3. Scrape the batter into the tin and level the top and bake for 30–35 minutes. When a skewer inserted into the centre comes out clean, it is ready. 

      4. Leave to cool slightly in the tin, then turn out on to a wire rack, remove the paper and allow to become completely cold.

      5. Make the buttercream by beating the butter, icing sugar and vanilla for 5 minutes until really soft and fluffy. Add drops of the pink food colour. 

      6. Turn the cake upside down and split it horizontally. Using a palette knife, spread some of the pink buttercream over the cut surface, then add a layer of jam. Place the other half of the cake on top and spread the rest of the buttercream all over the top and sides, making it as smooth as possible.

      Decorate them with dragees and sprinkles. 


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