Novelty and Fantasy Cakes Recipes - Sweetheart Cake Recipe

  
 

Novelty and Fantasy Cakes Recipes - Sweetheart Cake

Ingredients

  • 20cm round sponge cake

  • 115 butter icing

  • 45ml apricot jam, warmed and served

  • 450g marzipan

  • 675g sugar paste icing

  • red food coloring

  • 15g royal icing

  • 25cm round cake board

  • spoon with decorative handle

  • small greaseproof paper piping bag

  • No 1 writing nozzle

  • 8 candles and holders

  • 1.5m wide ribbon

Method:

  1. Split and fill the cake with butter icing. Place on the cake board and brush with apricot jam. Cover with a layer of marzipan. Tint the sugar-paste icing pale pink and cover the cake and board. Mark the edge with the decorative handle of a spoon.

  2. Tint the royal icing dark pink. Make a heart-shaped template and use to pipe the run-outs on greaseproof paper. Using a No 1 writing nozzle, pipe the outlines in a continuous line. Then fill in until the hearts are rounded. You will need eight for the cake top. Leave to dry for at least 2 days.

  3. Arrange the hearts on top of the cake and place the candles in the centre. Tie the ribbon round the cake.