Love Hearts

1. line a 12 section cake tin with paper cases. but the butter, sugar, flour, eggs & vanilla extract in a mixing bowl & beat with a electric whisk for 1-2mins until light & creamy. spoon the mixture evenly into the paper cases.

2. bake the cakes in a preheated oven 180c/gas 4, for 18-20mins until risen & just firm to the touch. transfer to a wire rack to cool.

3. when the cakes are cold, put the icing sugar in a bowl & add 4tsp of the rosewater or lemon juice. mix until smooth, adding a little more liquid if necessary, until the icing is a thick paste. spread over the tops of the fairy cakes.

4. knead the red ready to roll icing on a surface lightly dusted with icing sugar. roll out thickly & cut out 12 heart shapes using a small cookie cutter. place a heart on the top of each cake.

5. press the jam through a small sieve to remove the seeds or pulp. put the sieved jam in a small piping bag fitted with a writing nozzle. pipe small dots into the icing around the edges of each cake & pipe a line of jam around the edges of the heart.