Special Occasion Cakes Recipes - Golden Wedding Heart Cake

Ingredients

• 60ml apricot jam

• 25cm  round rich fruit cake

• 900g cups marzipan

• 900g sugar paste icing

• cream food coloring

• 115g royal icing

• 28cm round cake board

• crimping tool pins

• small heart-shaped plunger tool

• 7.5cm plain cutter

• dual large and small blossom cutter

• stamens

• frill cutter

• wooden cocktail stick

• foil-wrapped chocolate hearts

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Method:

1. Warm, then sieve the apricot jam and brush over the cake. Cover with marzipan and leave to dry overnight.

2. Tint 675g of the sugar paste icing very pale cream and cover the cake. Put on the board. Crimp the top edge. With pins, mark eight equidistant points around the top edge. Crimp slanting lines to the base. Emboss the base edge with the plunger. Use the plain cutter to emboss a circle on top.

3. Divide the remaining sugar paste icing into two and tint cream and pale cream. Using half of each color, make flowers with the blossom cutter. Make pinholes in the large flowers. Leave to dry then secure the stamens in the holes with royal icing.

4. Make eight frills with the rest of the sugar paste icing using the frill cutter, and a cocktail stick to trim and fill the edges. Attach the frills with water next to the crimped lines on the cake side. Crimp the edges of the deeper color frills.

5. Secure the flowers on the top and side of the cake with royal icing. Place the chocolate hearts in the centre.