So last week I went on a baking craze and thought I’d share the recipe of this pink iced heart shaped cake with multi coloured sprinkles as it came out pretty well:
For the cake, you need:
250g self raising flour
120-175g caster sugar depending on your preference (I put around 150g)
A little bit of milk (1-3 tablespoons)
A teaspoon of vanilla extract
- Put the oven to 180 degrees, gas mark 4 and grease your baking tin with butter (you will need a heart shaped one to fit this recipe, but it will work well with any other baking tin)
- Using an electric or ordinary hand mixer, mix the sugar and butter together, and then crack the eggs in individually while continuously mixing.
- Sift the flour about 50-100g at a time, and mix thoroughly into the mixture each time. Add the vanilla extract, and a few tablespoons of milk if needed to make the mixture fall off a spoon, but make sure it isn’t too runny.
- Put the mixture into your baking tin, and bake for 30-45 minutes until the cake looks slightly golden, and a knife can come out clean when inserted.
While you leave the cake to cool on a wiring rack, you can make the light pink icing; you’ll simply need:
100g of butter
200g of icing sugar (I personally prefer to use slightly less)
Half a teaspoon of vanilla essence
One or two drops of red food colouring (the more you use, the stronger the pink will be)
Method: Simply melt the butter and add in all other ingredients, mixing until you form a smooth mixture.
Once the cake is fully cool (allow at least 15 minutes), spread the icing onto the cake, and add on multi coloured sprinkles (you could also use fully chocolate ones, according to your preferences), and voila!