There’s a secret to the pretty little cakes – they’re made with store-bought sponge! Simply cut, assemble and serve for your Valentine or even birthdays or bridal showers.

20 min


  1. 1 x 350g sponge slab cake
  2. 2/3 cup raspberry jam
  3. 1 1/2 cups (225g) icing sugar mixture
  4. 1 tbsp butter, softened
  5. 1/2 tsp Queen Vanilla Bean Paste
  6. 1/2 drop Queen Red Food Colour Gel
  7. 2-3 tbsp boiling water
  8. 16 Icing Decoration Flowers


  1. 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.

  2. 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.

  3. 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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