We only exchange cards in our household to mark commercialisation of love day, but we’d also run out of cake today so I decided to bake something yummy to welcome my man home after a busy week working away on t’other side of the Pennines… This went down a treat. The soft, sharp raspberries contrasted nicely with the sweeter vanilla scented cake. The boy also appreciated licking out the cake mix bowl after breakfast, win!
For a heart shaped cake that serves 8-10 and also makes 7 cupcakes you need:
For the cake
8oz self raising flour
8oz caster sugar
1 tsp vanilla extract
A handful of frozen raspberries
For the icing/topping
1 pack red fondant icing
6oz icing sugar
1/2 tsp vanilla bean paste
Seedless raspberry jam
Begin by mixing the vitalite and sugar in a food mixer for 10 mins until light and fluffy.
Slow the speed of the mixer and add the eggs one at a time, alternating with a spoonful of the flour. Once all the eggs are added, incorporate the rest of the flour and the vanilla extract.
Pour into a greased heart shaped tin until it’s 2/3 filled. Poke about 8-10 raspberries into the batter, evenly spacing them out.
Meanwhile put the rest of the batter into cupcake cases in a tin and add one raspberry to each in the middle.
Bake in a 180 degree oven till done – the cupcakes will take 12-15 mins and the heart cake about 20-25.
Leave to cool and make the icing. Mix the vitalite slowly in with the icing sugar and vanilla paste until throughly mixed. Increase the speed and mix on high for about 10 mins. This gives a lovely light texture to the icing once it’s set. Roll out the fondant and cut/stamp into whatever shapes you want.
Once the cakes are cooled, pipe a swirl of icing onto the top of each cup cake and top with a heart stamped out of the red fondant. For the heart cake, slice in half and fill with jam and some of the buttercream. Use the red of the buttercream to decorate the top of the cake as you wish. Be as slushy or restrained as you like 😉 Happy Valentines 🙂