11/2 CUPS CASTER SUGAR
11/2 CUPS SOFTENED BUTTER (MARGARINE/DAIRY FREE BUTTER)
4 EGGS BEATEN
11/2 CUPS SELF RAISING FLOUR
1 TSP BAKING POWDER
2 TBSP MILK/ SOYA MILK
1 CUP BUTTER/DAIRY FREE BUTTER
1 CUP ICING SUGAR
RED BERRIES OF YOUR CHOICE
Pre-heat oven to 180 Degrees C
Mix all cake ingredients together. (Make sure eggs are beaten before hand and butter is beaten before hand).
Make sure the mixture is smooth and there are no lumps.
Grease two round 20cm cake trays.
Bake for 20 - 25 minutes or until golden brown.
(Stick a tooth pick through the centre. If it comes out clean, it is ready).
While the cakes are in the oven, take an A4 piece of paper and fold it in half. Draw half of a heart on one side of the fold.
Place the heart stencil on the top side of one of the cakes. Carefully, with a sharp knife, cut around the shape.
Make sure the cake is fully cooled. (You might want to keep your icing in the refrigerator until needed).
Evenly spread a medium layer of icing on the other piece of cake.
Spread jam on top of the icing, around the outside but not in the centre.
Gently and carefully place the cut-out-heart piece of cake (with a large spatula and help from a friend if possible!) on top of the other piece.
Make sure it is placed evenly (and the heart actually looks like a heart!)
Spread the fresh red berries in the heart.
Sprinkle with icing sugar!
Serve and Enjoy!