Romantic gestures can range from pretty subtle to loud and clear - and this Valentine's mirror cake is definitely the latter. Our step by step for your own showstopping sweetheart is likely to spread some love while you’re staying in... #LoveFromTesco Ingredients 4-5 x 296g Madeira loaf cakes For the icing: 150g butter 300g icing sugar 2 tsp vanilla extract 500g white fondant icing For the glaze: 12g sachet powdered gelatine 175ml water 190g caster sugar 125g condensed milk 220g white chocolate extra strong red food colour gel 1. For icing beat 150g softened butter in a bowl. Add icing sugar and vanilla extract and beat for 5mins. Make a heart template from baking paper. Cut the loaf cakes into 4cm-thick slices and arrange in a layer on a tray, sandwiching with buttercream to shape the heart. Place the heart template over the top and cut the shape. 2. Smooth a layer of buttercream over the top and sides. 3. Roll over white fondant icing. Transfer the cake on the tray to the freezer for 8hrs. 4. Whisk the powdered gelatine into 80ml cold water until it thickens. Set aside for 5 mins to thicken further. In a pan, mix together 95ml water with caster sugar and condensed milk, then place over a gentle heat. Stir until smooth, then remove from heat and stir in the gelatine mixture. Pour through a fine sieve. Finely chop 220g white cooking chocolate. 5. Put the chocolate in a heatproof bowl. Pour over the warm gelatine mixture and leave for 10 mins for the chocolate to melt. Pour half the glaze into a separate bowl. Add 1 tsp strong red food colour gel to one bowl and a small dot of the gel to the other. Stir to create a red-pink glaze and a pale pink glaze. 6. Remove the solid cake from the freezer. Pour the dark glaze over the cake. Pour or spoon over the pale glaze in swirls to create a marbled pattern. Leave to set for up to 1hr at room temperature.

tescofoodさん(@tescofood)が投稿した動画 - 2019/02/08 19:03:48