Love Heart Cake Recipe
Uploaded by Renshaw Baking
- 225 g unsalted butter - softened
- 225 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 125 g unsalted butter - softened
- 400 g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- 500 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 1 cm thick red ribbon
Preheat the oven to 180°C/350°F/gas mark 4.
Cream the unsalted butter and caster sugar until light and fluffy.
Add the eggs, one at a time, adding a spoonful of self-raising flour between each.
Fold in the rest of the self-raising flour.
Pour the batter into two 21cm round cake tins and bake for approximately 25 minutes until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes.
Turn out on the wire rack and leave to cool completely.
Using a large heart cutter or a heart template cut a heart shape out of the round sponge cakes.
For the buttercream, put the unsalted butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and 1 teaspoon of vanilla extract and beat until smooth.
Sandwich the cakes with the raspberry jam and the majority of buttercream.
Place the heart cake on a cake board. Spread a thin layer of the remaining buttercream all over the heart shaped cake.
Knead, and roll out the Renshaw Pink Ready to Roll Icing on icing sugar. Lift the pink icing onto the buttercream covered heart cake, smoothing the icing down the side of the cake with hands.
Trim off the excess with a sharp knife around the base of the cake. Alternatively, you can also cover the cake board with the pink icing.
Place the ribbon around the base of the cake sticking to the icing with a very small amount of jam.
To make the decorative rose, knead the Renshaw Poppy Red Ready to Roll Icing until soft and pliable.
Roll a piece of icing into a ball about approximately 2cm in diameter, then roll the ball of icing between the palms of your hands on one side on one side of the ball to make a cone shape which will form the centre of your rose.
To make the petals, roll a ball of icing approximately 1cm in diameter, then flatten the ball, thinning one side and leaving the other side thicker. You will need to make sixteen petals in total.
Wrap the first petal around the cone to cover the top of the cone and to form the start of the bud, sticking to the cone shape with cooled boiled water.
Press three more petals around the base of the bud. Gently curl edges of the petals, and position each one overlapping the other round the first petal, sticking to the other petals with cooled boiled water.
Take five more petals. Using a little water stick petals under first row of petals, again curling the edges and positioning lower than the previous row of petals.
Continue the process with a further seven petals for a large open rose.
Trim off excess cone at the bottom of the rose and leave to set.
Place on the cake, sticking down with a little cooled boiled water.