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Preparation Time : 10
Cook Time : 50
Total Time : 60
All Purpose Flour 2 cup
Sugar, powdered 3/4 cup
Butter 3/4 cup
Pineapple extract 1 tsp
Baking powder 1 tsp
Whipped cream 1 small bowl
Food spray powder Magenta colour for roses and green liquid colour for making leaves 1-2 drops only, lemon yellow 1-2 drops for making border
Sift flour and baking powder together.
In another bowl whisk the eggs and keep aside.
In a bowl whisk sugar, butter till light and fluffy.
Gradually add in pineapple extract and the whisked eggs.
Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking heart shaped tin.
Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Cool well, cut in three layers.
Put sugar water syrup along with whipped cream, repeat the process, cover the cake all over nicely.
Using piping bag, put rose nozzle inside, make flowers, sprinkle Magenta colour power to it, make leaves too using green colour and decorate well all over using yellow colour by making a nice border.
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