Heart Cake And Cookies

• 1 1/3 cups butter
• 1 1/3 cups sugar
• 3 tsp vanilla extract
• 5 None eggs
• 1 cup Irish cream liqeur
• 2 3/4 cups flour
• 3 tsp + a pinch of baking powder
• 2 None egg yolks
• 1 tsp whipping cream
• 1 lb white chocolate, broken into pieces
• None None white and dark writing icing, to decorate
• None None heart sprinkles, to decorate

1. Preheat the oven to 350u0b0F. Grease a 9 cup heart-shaped cake pan and sprinkle with flour. To make the cake, beat 1 cup + 2 tbsp butter, 1 1/4 cup sugar, 2 tsp vanilla extract and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time, then beat in the liqueur. Sift in 2 cups flour and 3 tsp baking powder and fold to combine. Pour into the pan and smooth the top. Bake for 50 mins, or until a skewer comes out clean, covering with aluminum foil after 30 mins. Remove from the oven and increase the temperature to 400u0b0F. Cool for 10 mins, then turn out of the pan and cool completely.
2. Meanwhile, to make the cookie dough, mix the remaining flour, sugar, and vanilla extract with a pinch of salt and a pinch of baking powder. Cut 4 tbsp butter into small pieces and add to the dough along with 1 egg yolk. Knead with the dough hook of a mixer, then with your hands until smooth. Chill for 30 mins.
3. On a lightly floured work surface, roll out the cookie dough and cut out different-sized hearts. Lay on a baking sheet lined with parchment paper. Beat the cream and 1 egg yolk and brush over the cookies. Bake for 7 mins then allow to cool.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spread on the cake. Use the writing icing to decorate the cookies with names and hearts. Arrange on the cake. Decorate with heart sprinkles to serve.

butter, sugar, vanilla, eggs, irish cream, flour, egg yolks, whipping cream, white chocolate, white, heart sprinkles

Taken from recipes-plus.com/api/v2.0/recipes/16903 (may not work)