Mini bleeding heart Halloween cakes – mini red velvet layer cakes topped with a realistic bleeding heart cake & ganache ‘blood’.
Place the cornflour in a small saucepan and gradually stir in the water to make a smooth paste, add the sugar and lemon juice. Whisk until smooth then place over a medium heat and whisk constantly until the mixture comes to the boil and thickens; it should go from being white coloured to almost translucent. Scrape into a bowl, cover and leave to cool.
Turn the cake out of its tin and peel off the parchment paper. Trim the top of the cake to level if needed (mine baked perfectly flat). Use a 8cm (3in) round straight sided pastry cutter to cut out as many circles of cake as you can, I got six.