| 114g |
SCS Salted Butter
(soften at room temperature) |
| 256g |
Cake Flour
|
| 1 tsp |
Baking Powder |
| 1 tsp |
Baking Soda |
| 160g |
SIS Fine Grain White Sugar |
| 2 |
Eggs |
| 2 tsps |
Vanilla Extract |
| 240ml |
Shaken Buttermilk |
|
|
| Frosting |
| 1 |
Italian Meringue Buttercream |
| 1/3 Cup |
Raspberry Puree (or good quality jam) |
| 1 |
Packet of Heart Shaped Sprinkles
|
|
|
| 1. |
Preheat oven to 175℃. |
| 2. |
Whisk cake flour, baking powder and baking soda together. |
| 3. |
Cream butter and sugar with an electric mixer. |
| 4. |
Add eggs one at a time, scraping down the sides with each addition. |
| 5. |
Fold in the dry ingredients and buttermilk, alternating between the two. |
| 6. |
Bake for about 19 minutes, until a cake tester comes out clean or with just a few crumbs attached to it. |
| 7. |
Pipe on the Raspberry Italian Meringue Buttercream. |
| 8. |
Sprinkle with hearts |
| 9. |
Serve and Enjoy! |
|
|
| Frosting |
| 1. |
Add 1/3 Cup Raspberry puree or good quality
jam when making the Italian Meringue Buttercream. |
|
