Love Heart Sponge Cakes

April 28, 2011

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?

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