Rose Gold Apricot Cardamom Silk Hearts with Mirror Drip Shell

 

Ingredients

For the Cardamom Silk Hearts:

* 1 1/2 cups all-purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* 1/2 tsp ground cardamom

* 1/2 cup unsalted butter, softened

* 3/4 cup granulated sugar

* 2 large eggs

* 1 tsp vanilla extract

* 1/2 cup whole milk

* 2 tbsp sour cream

For the Apricot Filling:

* 1/2 cup apricot preserves

* 3 dried apricots, finely diced

* 1 tsp lemon juice

* 1 tsp cornstarch

* 1 tbsp water

For the Mirror Drip Shell:

* 2 cups white chocolate, melted

* 3 tbsp sweetened condensed milk

* 1 tbsp light corn syrup

* 2 drops rose gold gel food coloring

* 1 tsp edible pearl shimmer powder

For Garnish:

* Dried rose petals

* Gold sugar flakes

* Thin apricot slices

Directions

1. Preheat oven to 350°F (175°C). Grease heart-shaped

silicone molds or mini cake pans.

2. Whisk flour, baking powder, salt, and ground

cardamom in a bowl.

3. Beat butter and sugar until fluffy. Add eggs one at a

time, then mix in vanilla extract.

4. Alternate dry ingredients and milk into the batter. Fold

in sour cream until smooth.

5. Fill molds halfway with batter.

6. In a saucepan, combine apricot preserves, diced dried

apricots, lemon juice, cornstarch, and water. Cook for 3–4

minutes until thickened.

7. Add a spoonful of filling into each mold and cover

with remaining batter.

8. Bake for 18–22 minutes until lightly golden. Cool

completely.

9. Stir melted white chocolate with condensed milk, corn

syrup, food coloring, and shimmer powder until glossy.

10. Pour mirror drip shell mixture over cooled heart

cakes.

11. Finish with rose petals, gold sugar flakes, and thin

apricot slices before serving.