Heart Cake

I usually make a pudding on a Sunday, and this week I made a Victoria sponge. I wanted to try out a new cake tin I got as a gift (Thanks!) and thought I should stick to something quite straight forward as I wasn't sure of the size it should be.

I used my standard sponge recipe, in this case using 3 eggs and multiplying up appropriately.

1 egg
2 0z self raising flour

2 oz caster sugar

2 oz margarine

vanilla flavouring

Also, I decided to blog this one. My camera is now covered in jam. ooops.

I base lined the tin with greaseproof paper, since each layer would be quite thin, and I didn't want to tear it getting it out. I creamed the sugar and margarine, before adding in the eggs, then the flour. This mixture was divided in half and baked as two batches, since I only have 1 tin.

Jamtastic. I used strawberry, but lemon curd is also a nice change.

Also, I recently went to a cake decorating shop and bought some new fun things, some flower cutters and edible dust. I got snowflake lustre dust (a shimmer) and plum blossum tint (a matte colour). Unfortunatley I realised when I got home that the plum one is non-edible. I'm sure I'll find a use for it though.

I made some little flowers for the cake and added the glittery lustre dust. They looked really pretty, but it doesn't seem to have come out in the picture.

Here's the end result. Lovely with a cuppa.