Baking

Necklace and earrings

necklace and earrings
24 Item
1H 20M

Ingredients

Butter cream (1 quantity)

Method

1.Preheat oven to 150°C (130°C fan forced). Grease dish, line with a strip of baking paper, extending paper 5cm (2 inches) above sides. Grease two holes of standard muffin pan. Line mini muffin pan with paper cases.
2.Make cake according to directions on packet.
3.Drop 2½ level tablespoons of mixture into greased pan holes, bake about 20 minutes. Drop 2 level teaspoons of mixture into each mini paper case, bake about 15 minutes. Spread remaining mixture into dish, bake about 35 minutes. Stand small cakes in pans 5 minutes, large cake in dish 10 minutes, turn, top-side up, onto wire racks to cool.
4.Level top of large cake and standard muffins, turn large cake, cut-side down, onto cake board, secure cake with a little butter cream. Split standard muffins in half horizontally. Using large cutter, cut one heart from one round for pendant. Using smaller cutter, cut two hearts from rounds for earrings.
5.Tint three­-quarters of the butter cream pale pink, spread all over large cake. Tint remaining butter cream darker pink, spread over tops of smallest cakes. Sprinkle tops with sugar crystals and top with large cachous. Spread remaining dark pink butter cream all over heart cakes.
6.Using picture as a guide, position large heart on large cake. Position smallest cakes to form a necklace, joining each with silver confetti. Position small heart cakes inside necklace for earrings. Decorate hearts with cachous.

Equipment 22cm x 30cm (9-inch x 12-inch) baking dish 12-hole (⅓-cup/80ml) standard muffin pan 12-hole (1-tablespoon/20ml) mini muffin pan 12 mini muffin paper cases 6.5cm (2½-inch) Heart-shaped cutter 4cm (1½-inch) Heart-shaped cutter 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board This cake is at its best made a day ahead of the party. Freeze the cakes for a few hours for the necklace before frosting them.

Note

Related stories