Love Heart Sponge Cakes
Makes: 8 Prep: 20 mins (+ setting time)
?1 x 350g sponge slab cake?
230g (2/3 cup) raspberry jam?
210g (1 1/2 cups) icing sugar mixture?
1 tbs butter, at room temperature?
1/2 tsp Queen Organic Vanilla Essence
?1/2 drops (red) Queen Rainbow Food Colours (4 pack)
?2-3 tbs boiling water?
16 Queen Icing Pansies
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.
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.
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.
Arrange 2 Queen Edible Sugar Pansies on top of each cake. Set aside until the icing has set.
Alternatively, use Queen Royal Icing as a topping – the finish is smooth and elegant and incredibly easy to make – just add water and spread away!
What will you be serving up at your royal wedding party?