Queen Of Hearts Cake Recipes

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
• Make cake batter as directed on boxes (both boxes can be made at one time).
• Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food color to desired color. Pour batter into third pan.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
• Place small amount of frosting in center of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
• Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe center of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
• Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.

Steps:

• Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
• Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
• Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
• Turn the oven on to 200°C/400°F/Gas Mark 6.
• Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
• Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
• Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
• Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
• Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
• Using your oven gloves take the tray out of the oven.
• Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.