Quick & Easy

Heart balloons

heart balloons
10 Item


Butter cream (1 quantity)


1.Preheat oven to 170°C (150°C fan-forced). Grease 10 holes of the friand pan.
2.Make cake according to directions on packet. Drop 2½ level tablespoons of the mixture into greased pan holes, bake about 20 minutes. Stand cakes in pan 5 minutes, turn, top-side up, onto wire rack to cool.
3.Trim a small segment from each friand. Secure two trimmed friands together with a toothpick. Repeat with remaining friands and toothpicks.
4.Divide butter cream evenly into three small bowls. Tint each a different shade of pink. Spread one cake with butter cream, then gently press sprinkles onto the side of the cake. Using picture as a guide, position hearts on board; secure with a little butter cream. Position gum-leaf cutter on top of the cake; sprinkle some of the sprinkles inside the cutter. Carefully remove the cutter. Repeat with the remaining cakes, butter creams and sprinkles.
5.Gently push one end of a ribbon under each cake.

equipment 12-hole (½-cup/125ml) friand pan 5 strong wooden toothpicks 35cm x 40cm prepared cake board (see basic know-how number 2, pages 160-161) medium gum-leaf cutter You’ll have about 1 cup of the cake mixture left over, enough to make another four balloons. The balloons are not difficult to make, but getting the sides of the cakes evenly covered with sprinkles takes a little time. An alternative would be to ice the cakes, then pick the cake up between your thumb and forefinger, roll the side of each cake into the sprinkles ­ then position and secure on the board. Use a spatula to smooth out your finger prints. We found it necessary to support the two pieces of cake with a toothpick. Make sure older guests remove the toothpicks before eating the cakes; remove the toothpicks before giving cakes to younger guests to eat.


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