On The Cover Think Pink! Delicious goodies

Perfect for any fundraiser, these delicious bakes look amazing and taste even better!

INGREDIENTS (Makes 2)

◆ 350g baking margarine ◆ 350g caster sugar

◆ 6 large eggs

◆ 350g self raising flour

◆ 2tsp almond extract

◆ Pink food colour gel

◆ 900g natural marzipan

◆ Icing sugar to dust

◆ 150g seedless raspberry

jam, softened 1 Preheat the oven to 180˚C, 160˚C Fan Oven, Gas Mark 4. Grease and line 2 straight-sided 18cm square cake tins. Put the margarine, sugar and eggs in a bowl. Add the flour and almond extract. Whisk together until blended and creamy. Spoon half the mixture into 1 of the tins. 2 Mix pink gel into the other half and spoon into the other tin. Smooth the tops and bake for about 45min until risen and lightly golden. Cool for 15min then turn on to wire racks to cool completely. 3

Cut each cake into 4 equal strips. Trim to the same size with straight edges on all sides (keep crumbs for truffles or cake pops). 4

Sandwich pink and plain strips together with some of the jam, then sandwich strips on top of each other with more jam to make 2 loaf cakes. 5 Colour the marzipan with pink gel. Lightly dust the work sur face with icing sugar. Reserving 100g for decoration, roll out half the remaining marzipan to form a rectangle approx. 16 x 35cm. Brush lightly with jam and lay a loaf across the centre. 6

Fold over the marzipan and press gently to seal the ends together. Turn the cake over and smooth the top and sides. Trim a thin slice of cake from each end to neaten. Repeat with the remaining marzipan, jam and cake. 7 Emboss the marzipan with a small heart-shaped cutter and roll out the reser ved marzipan to make 16 ribbons to decorate the cakes.