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Recipe Instructions

Roll out the red icing following packet directions. Use a small heart-shaped cutter to cut out a heart and attach to a lollipop stick. Set aside on a lined baking tray overnight or until set.

Place the cake on a clean work surface. Use a 12cm round cutter to cut 3 discs from cake. Prepare the buttercream following packet directions and tint pink with liquid food colouring.

Place 1 cake disc on a serving plate with buttercream. Top with a little buttercream and smooth surface. Continue layering with remaining cake discs and some of the remaining buttercream, finishing with cake. Spread the top and side of the cake with remaining buttercream and smooth top and side. Decorate with the icing heart and lollies.

Recipe Ingredient

25g Ready To Roll Red Icing

450g pkt Double Sponge Unfilled Cake

Queen Buttercream Icing, to serve

Pink liquid food colouring, to tint

Assorted red, pink and white lollies, to serve

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Baking, bread, cake, egg allergy, gluten allergy, lactose allergy, lollies, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, easy baking, easy desserts, simple, easy, basic, sweet, summer, spring, autumn, party food


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