CAKE HEAVEN
Love heart cake
SERVES 12
For the cake
425g (15oz) caster sugar
425g (15oz) unsalted butter
425g (15oz) self-raising flour
8 large free-range eggs
1 tsp baking powder
1 tsp vanilla extract
For the buttercream
1kg (2lb 2oz) icing sugar
500g (1lb 1oz) unsalted butter
1 tsp vanilla extract
1-3 tsp whole milk red food colouring pink food colouring
100g (3½oz) milk chocolate
1 For the cakes, preheat the oven to 180°C/Gas Mark 4. Line 3 x 20cm (8in) cake tins with greaseproof paper and leave to one side.
2 In a large bowl, whisk together the sugar and butter until light and fluffy. Add the flour, eggs, baking powder and vanilla and whisk until all combined.
3 Split the mixture evenly between the 3 cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are golden brown and springy to touch. Allow to cool in the cake tin for 15-20 minutes, then remove and place on a wire rack to cool completely.
4 For the buttercream, in a bowl, mix together the icing sugar, butter and vanilla until smooth. You might find that the buttercream is quite thick – if this is the case, add a teaspoon of milk at a time until the buttercream is the desired consistency.
5 Split the buttercream into three bowls, 250g (9oz) in 2 bowls and the remaining buttercream in the third. Put the two 250g (9oz) bowls to one side and cover with clingfilm.
6 To decorate, using the third larger bowl of buttercream, spread a little onto a cake board to help the cake stick and place the first cake on top. Spread the buttercream onto the top of the cake. Smooth with a palette knife – don't worry if it splodges out the side.
7 Stack and fill the remaining cakes, then smooth any buttercream that has splodged out the side.
8 Pipe or spread buttercream to fill in any gaps and smooth using a cake smoother. Spread the buttercream onto the top of the cake and smooth. Pop into the fridge for 30 minutes to let the buttercream set.
Once your crumb coat has hardened, pipe the remaining icing around the sides and top of the cake. Smooth with a cake
