Valentine Hearts

prep 30 mins, plus cooling cook 20 mins
  • 200 g (7 oz) icing sugar, plus extra for dusting
  • 4–5 teaspoons rosewater or lemon juice
  • 12 Vanilla Cupcakes (see page 22)
  • 100 g (3½ oz) red ready-to-roll icing
  • 6 tablespoons strawberry jam

Put the icing sugar in a bowl and add 4 teaspoons of the rosewater or lemon juice. Mix until smooth, adding a little more liquid if necessary until the icing forms a thick paste. Spread over the tops of the cooled cakes.

Knead the red icing on a work surface lightly dusted with icing sugar. Roll out thickly and cut out 12 small heart shapes using a cutter. Place a heart on the top of each cake.

Press the jam through a small sieve to remove any lumps. Put the sieved jam in a small piping bag fitted with a writing nozzle. Pipe small dots into the icing around the edges of each cake and pipe a line of jam around the edge of each heart.

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