Sweetheart BE MY

Let cupid’s arrow spread the love on Valentine’s Day with these darling little bakes by Katherine Sabbath.

SWEETHEART MINI CAKES PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING, REFRIGERATION & STANDING) MAKES 12

200g butter, chopped, softened 200g good-quality white chocolate,

chopped finely

¾ cup (180ml) hot water 1 tablespoon golden syrup 2 teaspoons vanilla extract

1 cup (220g) firmly packed

brown sugar

2 eggs, at room temperature

2 cups (300g) self-raising flour 120g fresh or frozen raspberries 50g pastel pink fondant

50g pastel blue fondant

50g pastel green fondant

50g pastel yellow fondant red edible ink decorating pen

(see tips)

RASPBERRY WHITE CHOCOLATE BUTTER CREAM

150g good-quality white chocolate ½ cup (125ml) thickened cream 100g unsalted butter, softened 1 cup (160g) icing sugar 1 teaspoon vanilla bean paste pinch of salt 1 tablespoon sieved raspberry puree (see tips for recipe) 1-2 drops pink food colouring (optional)

1 Preheat oven to 180°C/160°C fan. Grease a 25cm x 38cm rectangular slice pan; line base and sides with baking paper, extending the paper 5cm over long sides.

2 Place butter, chocolate, the water, syrup and vanilla extract in a medium saucepan. Whisk constantly, over low heat for 3 minutes or until smooth. Remove from heat; stand until mixture is lukewarm.

3 Beat sugar and eggs in a large bowl with an electric mixer for 3 minutes or until pale and creamy. Beat in the chocolate mixture until well combined. Add flour; beat until just combined. Pour mixture into pan; level surface. Individually place raspberries on surface, lightly pressing them into the mixture.

4 Bake cake for 35 minutes or until a skewer inserted into the centre comes out almost clean. Cool completely in pan. Cover with paper towel; refrigerate for 30 minutes.

5 Meanwhile, make raspberry white chocolate butter cream.

6 Using a 7cm-wide heart-shaped cutter, cut cake into 12 hearts. Place hearts on a tray lined with baking paper. Using spatula, spread butter cream on top of hearts. Occasionally dip the spatula into hot water and wipe dry before using (this will give you a smooth finish). Refrigerate for 30 minutes or until butter cream is firm.

7 Roll each fondant, separately, between sheets of baking paper until 3mm thick. Using the same heart-shaped cutter, cut three hearts from each colour; you will need 12 hearts in total. Leave fondant hearts for 2 hours to dry slightly and firm up (see tips).

8 Write personalised messages on fondant hearts with the decorating pen. Position fondant hearts on cakes.

RASPBERRY WHITE CHOCOLATE BUTTER CREAM

Place chocolate in a medium heatproof bowl. Place the cream in a medium saucepan; bring almost to the boil. Immediately pour over chocolate; stir until smooth. Cover bowl with a tea towel; refrigerate for 30 minutes or until cooled and thickened. Beat butter and sifted icing sugar in a large bowl with an electric mixer until pale. Reduce speed to low; pour in white chocolate mixture. Increase speed to medium; beat until smooth. Beat in vanilla paste, salt and raspberry puree. Increase speed to medium-high; beat until combined. Add a little more sifted icing sugar or puree to give a spreadable consistency.

Tint with colouring, if using.