Name: Necklace and earrings
Cook time: 80 min
Total time: 80 min
Ingredients: 2 x 470g packaged butter cake mix; 2 quantities butter cream; pink food colouring; 10 large silver cachous (dragees); 12 silver confetti; 60 gram jar silver cachous (dragees); Butter cream (1 quantity); 125 gram (40z) softened butter; 1 1/2 cup (240g) icing (confectioners’) sugar; 2 tablespoon milk

Ingredients

2 x 470g packaged butter cake mix

2 quantities butter cream

pink food colouring

10 large silver cachous (dragees)

12 silver confetti

60 gram jar silver cachous (dragees)

Butter cream (1 quantity)

125 gram (40z) softened butter

1 1/2 cup (240g) icing (confectioners’) sugar

2 tablespoon milk

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%