Preheat the oven to 180ºC/fan 170ºC/350ºF gas mark 4.
Butter well a large heart-shaped tin, 23cm at its widest part, and line the base with baking parchment.

Sift the flour and baking powder into the bowl, then add the butter (in knobs), the eggs, sugar and vanilla. Beat together until thoroughly blended, taking care not to over-mix so you will have a light sponge.

Scrape the batter into the tin or tins and level the top and bake for 30–35 minutes. When a skewer inserted into the centre comes out clean, it is ready.

Leave to cool slightly in the tin, then turn out on to a wire rack, remove the paper and allow to become completely cold.

#Cake_filling:

Meanwhile beat the double cream and sugar together light and fluffy with electric hand mixer keep in to the refrigerator.
Cut the cake two equal parts and then spread one part of double cream and other part spread the strawberry jam and put it together and then decorate them your favourite decoration.

#How_to_covered_the _cake_with #fondant_icing

Prepare your cake by stacking your layers and filling with jam and buttercream icing or double cream, then place on a cake turntable.

Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later.

Cover the cake generously with buttercream icing or double cream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.

Create smooth edges and sharp corners by turning the cake on the turntable and simultaneously using a palette knife to smooth the double cream icing on the sides and top, scraping off any excess as you go. Leave it in the fridge to firm for 30 mins.

Make sure your work surface is clean and free of any crumbs. Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds.

Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance.

Lift the icing using a rolling pin or your hands; drape it over the top of the cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides.

Use a small knife to cut away the excess icing – don’t cut too close to the cake. Save the offcuts for decoration. Polish using two smoothers together for a perfect finish.

You can use your favourite colour of fondant
I will use white & red i will use little heart-shaped cookie cutter for the top of the cake & stick one by one with the brush dip in a just touch the water & decorate top of the cake.

#For_the_cake_writeing

Use ready made any coloured writing icing

#Tip

#1- STOP IT FROM STICKING
Keep moving the fondant as you roll it so that it doesn’t stick to the surface.

#2- DON'T LET FONDANT ICING DRY OUT
It’s really important that you keep your fondant icing covered at all times with cling film otherwise it will dry out.