PRETTY SPONGE HEARTS

Makes: 8 Prep: 20 mins (+ setting time)

1 x 350g sponge slab cake
230g (2/3 cup) raspberry jam
210g (1 1/2 cups) icing sugar mixture
1 tbs butter, at room temperature
1/2 tsp Queen Natural Vanilla Essence
1/2 drops (red)Queen Rainbow Food Colours (4 pack)
2-3 tbs boiling water
16 Queen Icing Pansies

Cut sponge cake in half horizontally. Use an 8cm heart-shaped pastry cutter to cut out 16 heart shapes from the cake. Spread the cut side of 8 hearts with jam. Top with remaining hearts. Sift the icing sugar into a bowl and add the butter. Add enough boiling water to the butter to melt and mix into a firm paste. Add Queen Natural Vanilla Essence and Queen Food Colouring until light pink. Add a little more hot water until a runny icing forms. Stir until smooth. Spoon the icing over the cakes allowing it to drizzle over the sides. Arrange 2 Queen Edible Sugar Pansies on top of each cake. Set aside until the icing has set.