Pretty Sponge Hearts

Serving Size

Makes 8

Prep Time

20 minutes (plus setting time)


1 x 350g sponge slab cake
230g (2/3 cup) raspberry jam
210g (1 1/2 cups) icing sugar mixture
1 tbs butter, at room temperature
½ tsp Queen Natural Vanilla Essence
½ drops (red) Queen Rainbow Food
Colours (4 pack)
2-3 tbs boiling water
16 Queen Icing Pansies


1 Cut sponge cake in half horizontally.
Use an eight centimetre heartshaped
pastry cutter to cut out 16
heart shapes from the cake. Spread
the cut side of eight hearts with jam.

2 Top with remaining hearts. Sift the
icing sugar into a bowl and add the
butter. Add enough boiling water to
the butter to melt and mix into a firm
paste. Add Queen Natural Vanilla
Essence and Queen Food Colouring
until light pink. Add a little more hot
water until a runny icing forms.

3 Stir until smooth. Spoon the icing
over the cakes allowing it to drizzle
over the sides. Arrange two Queen
Edible Sugar Pansies on top of
each cake. Set aside until the icing
has set.

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