raspberry butter cream
1.Preheat oven to 200°C. Grease oven trays; line with baking paper.
2.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.
3.Drop level tablespoons of mixture about 5cm apart onto trays. Bake cakes about 10 minutes. Cool on trays.
4.Meanwhile, make raspberry butter cream: Beat butter in a small bowl with an electric mixer until light and fluffy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in jam.
5.Make chocolate ganache: Bring cream to the boil in a small saucepan. Remove from heat; stir in chocolate until smooth. Tip, unfilled cakes can be frozen for 2 months. Kisses, once filled, should be served within several hours.
6.Spoon butter cream into a piping bag fitted with a 2cm fluted tube. Pipe butter cream on the flat side of half the cooled cakes.
7.Spread ganache over rounded side of remaining cooled cakes. Place on top of butter cream. Top kisses with raspberries.
Unfilled cakes can be frozen for 2 months. Kisses, once filled, should be served within several hours.Note