Heart Cakes

I made two cakes for our anniversary.

A tall sponge cake and a heart patterned swiss roll.

Tall Sponge Cake

There are four layers of sponge in this cake separated with buttercream and jam, and iced with more buttercream.


12oz (340g) self-raising flour
3 teaspoons baking powder
12oz (340g) soft margarineEJ310-246x248
12oz (340g) sugar
6 large eggs
1 teaspoon vanilla essence
pink food colouring

For the buttercream

12oz (340g) icing sugar
6 oz (170g) butter
2 teaspoons lemon juice
pink food colouring


Heart shaped sprinkles


Preheat the oven to gas mark 4/180C.
Grease 4 x 8inch/20cm cake tins, line the base with greaseproof paper and grease the paper too ( I only have 1 tin, so had to bake each layer separately).
Sift the flour and baking powder into a large bowl.
Add the margarine, sugar, eggs and vanilla essence and beat with an electric hand whisk until batter is smooth.
Split the batter equally into four bowls and added different amounts of the pink food colouring to three of the mixes.
Pour each mix into a cake tin and  bake for 30-35 mins or until golden and a skewer inserted into the middle of the cake comes out clean.
Turn out onto a cooling rack after a minute and leave to go cold

For the buttercream

Cream the butter in a large bowl until light and fluffy.
Sift in the icing sugar and slowly work it into the butter.
Add the lemon juice and beat with an electric hand whisk until light and creamy.

To assemble

Level the tops of each layer of sponge.
Place the darkest pink layer on a plate or cake board and spread a layer of the buttercream over the top.
Place the next darkest layer on top and spread with jam.
Place the last pink layer on top, and spread with buttercream before placing the plain sponge on the top.
Cover the top of the cake with a layer of buttercream using a palette knife to smooth.
Cover the top third of the cake with the buttercream.
Add a few drops of pink food colouring to the buttercream and cover the middle third of the cake.
Add more food colouring to the buttercream and cover the bottom third.
Run your palette knife all the way around the edge to smooth the surface.
Add more food colouring to the remaining buttercream (and some extra icing sugar if needed) and spoon into an icing bag.
Pipe around the edge of the top of the cake and around the bottom.
Carefully add the heart shaped sprinkles in a pattern around the sides, and on top of the cake.


Heart Patterned Swiss Roll



print at A4

size to A4 to print

4 large eggs
4oz (110g) sugar
4oz (110g) self-raising flour
red food colouring

2 tablespoons sugar



Print off or draw a heart pattern onto paper, place onto a swiss roll tin, cover with greaseproof paper and grease the paper.
Preheat the oven to gas mark 7/220C.
Whisk the eggs and sugar in a  large bowl. with an electric hand whisk until light and frothy.
Sift the flour and fold it in.
Place a third of the mixture into a separate bowl, add some red food colouring and spoon into an icing bag.
Pipe the mixture onto the greaseproof paper, in the heart shapes, then place in the freezer for 15-20 mins.
If there is any mixture left you can stir it back into the rest (it may tint it a little).
Remove the patterned and greaseproof paper along with the frozen hearts and grease the swiss roll tin.
Return the greaseproof paper and hearts to the swiss roll tin.
Pour the rest of the mixture over the hearts and level it out with a spatula.
Bake for about 10 mins, or until the sponge is golden brown  and has begun to shrink from the edges of the tin.
While the  cake is baking lay a piece of greaseproof paper (larger  than the swiss roll tin) on the kitchen surface and  sprinkle evenly with the 2 tablespoons of sugar.
Turn the cake out onto the sugar-dusted paper, peel the paper off the sponge and trim the edges so you have a tidy rectangle.
Spread the jam evenly onto the sponge, leaving the edges clear as the jam will spread when rolling.
Using the paper to keep the roll tight, roll the cake up and leave it with the seam side down to cool.


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