Juliet Sear served up a delicious Mother’s Day heart shaped cake with chocolate fingers on This Morning.

The ingredients are: 200g salted butter, softened at room temperature, 200g caster sugar, 2 tsp vanilla extract or bean paste, 4 medium eggs and 200g self raising flour.

For the frosting – this makes enough for the piped cake, but if you are making the truffle and chocolate finger biscuit version, you’ll only need half of this amount:

500g unsalted butter, softened at room temperature, 1kg sifted icing sugar, 2 tsp vanilla extract or paste, Jam, optional and Yellow strong food colouring gels.

To decorate: Chocolate fingers, enough to cover the edge of cake and Mum’s favourite truffles.

Alternatives

To ganache: Berries or chocolate dipped strawberries, Gold leaf OR Easy buttercream, to pipe shapes.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.