Vanilla Heart Cakes with Rosewater Icing
Delicate heart-shaped vanilla cakes topped with a fragrant rosewater icing and decorated with dried rose petals. These elegant little cakes make a beautiful dessert for special occasions.
8 servings
1 hr
Ingredients
- •1 quantity One-Bowl Vanilla Cake batter
- •2 cups icing sugar
- •¼ teaspoon rosewater
- •¼ cup boiling water
- •2 tablespoons dried rose petals
- •for sprinkling
Cooking Instructions
- 1.
Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.
60 min
