Heart Cutter Cakes
Heart Cutter Cakes are my most favourite things to make quickly when I really want cake or when friends are coming round and you didn’t have much notice. Royal icing works well to decorate if you pipe a line around the outside as a barrier and then fill with flood icing.
Traybakes are so much quicker than proper Victoria Sponges as you only need a thin layer of the cake. Normally this recipe I use for a proper Victoria Sponge cake and it takes about 30mins to cook. This took 10mins.
The ingredients are
140g caster sugar,
140g self raising flour,
half teaspoon of baking powder,
a few drops of vanilla extract,
2 medium eggs.
Cream together the butter and sugar, add the eggs and vanilla and mix. Sieve in the flour and baking powder, mix and you are done.
I dyed the mix red using colour paste. It is a gorgeous red colour, exactly what I wanted a really bright cake!
I lined a baking tray with greaseproof paper and used metal cutlery to hold one side up as I wanted it a bit thicker than normal.
I baked it in the oven for about 10 mins, unlike a normal Vic Sponge the red doesn’t go golden brown so a cake tester/skewer is a good way to test. Leave the cake out of the oven for about 5 minutes and then using a cookie cutter cut out pieces of cake. I used heart but most shapes work well.
Pull the cake heart out and use the cutter to repeat until you’ve used all the cake up.
I ate all the left over bits as I went.
The heats look so cute and are ready to eat straight away or allow to cool before icing.
As the cake cools the cutter doesn’t cut it cleanly as the crumbs start forming.
While it’s warm the crumbs hold together very well. You can see that below as some have a bit more of a raggy edge.
Ready to eat and looking great.
Easy peasy quick cakes a perfect bite size to go with tea.