- Prep:
- 20 min
- Serves:
- 6-8
Ingredients
- 1 x 350g sponge slab cake
- 2/3 cup raspberry jam
- 1 1/2 cups (225g) icing sugar mixture
- 1 tbsp butter, softened
- 1/2 tsp Queen Vanilla Bean Paste
- 1/2 drop Queen Red Food Colour Gel
- 2-3 tbsp boiling water
- 16 Icing Decoration Flowers
Method
-
Step 1
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.
-
Step 2
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.
-
Step 3
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. Finish with two icing flowers per cake.
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