Big Cakes: Pink Iced Heart

Name: Big Cakes: Pink Iced Heart
Yield: Serves 8
Ingredients: 250 g unsalted butter, plus more for the tin; 300 g icing sugar, sifted; 1 tsp vanilla extract; pink food colour; 3 tbsp raspberry or strawberry jam; 2 × 30 g packets multicoloured dragees (I added a few larger and tiny silver dragees, but it’s fine to use all one size); 1 pot clear edible glitter; 3 pink or purple candles and candle holders (optional)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

What more does a girl need for a special celebration? This is simplicity itself to make.

Ingredients

1 × Victoria Sponge batter

Cake
Baking
Vegetarian

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.

Butter well a large heart-shaped tin, 23cm at its widest part, and line the base with baking parchment. Pour in the batter and