Sparkly Angel Cake Love Hearts

Ingredients

• 3 tier Angel Cake, cut into slices 2cm ( ¾ inch) thick
• 400g (12oz) icing sugar
• water
• a few drops of Dr. Oetker Pink Food Colouring

To decorate

• Dr. Oetker Barbie™ Sprinkles
• Dr. Oetker Barbie™ Glitter Writing Gel
• Dr. Oetker Silver Balls

Method

1. Using a 5cm (2 inch) wide cutter, stamp out a heart shape from each slice of Angel Cake (keep the trimmings to make a trifle).
2. To make the icing, sieve the icing sugar into a bowl and gradually add 4 – 5 tbsp water to form a thick drizzling paste.
3. Add a few drops of Pink Food Colouring and mix well.
4. Spread the icing over the hearts and sprinkle half with the Barbie™ Sprinkles before the icing sets.
5. Place the remaining hearts on a wire rack and stand for a few minutes until the icing is firm.  Decorate with the Barbie™ Glitter Writing Gel and Silver Balls.

Makes: 8