Pink Heart Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (180°C). Grease and line the bottoms of two 8-inch (20cm) round cake pans with parchment paper.
2. Beat 170g softened butter and 300g granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
3. Add 3 eggs one at a time, beating well after each addition. Stir in 10ml vanilla extract and 0.5ml pink gel food coloring.
4. Alternately add the mixture of 280g flour, 8g baking powder, and 3g salt with 240ml milk, beginning and ending with the flour mixture. Mix on low until just combined.
5. Divide batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Keep one cake round whole to serve as the base.
8. Cut the second cake round exactly in half.
9. Place the two halves on opposite sides of the whole cake. Trim the outer straight edges of the halves into semi-circles to create a symmetrical heart shape.
10. Beat 450g softened butter for 5 minutes until nearly white.
11. Add 720g powdered sugar, 1 cup at a time, beating on low speed until incorporated.
12. Beat in 45ml heavy cream, 5ml vanilla extract, and 2.5ml pink gel coloring until the frosting is a consistent pastel pink.
13. Stack the cake layers, applying a thin spread of buttercream between them.
14. Apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for 30 minutes.
15. Apply a thick, smooth final layer of pink frosting using an offset spatula.
16. Using a star piping tip, pipe small repetitive shells or swirls around the top and bottom edges of the cake.
17. Carefully place the pink ribbons or fondant bows around the sides of the cake.