1: Bake Your Cakes

1. First, switch on your oven at 175 degrees Celsius (350 degrees Fahrenheit). Grease and flour the surface where the cake pans for the square and round cakes will stand.
2. In a really large bowl, cream softened butter with sugar for about 3 minutes until light and fluffy.
3. Add eggs, one at a time, mixing after each. Stir in the vanilla extract
4. In another bowl, sift and mix flour,salt, baking powder, cocoa powder and baking soda.
5. Drain the flour in phases with buttermilk into the buttermilk butter mixture by beginning and finishing with the flour, to give the batter a slight touch of graininess.
6. Take an equal portion of the batter into the square and round pans. Bake for 25 to 30 minutes
7. Let cakes cool in tins for 10 minutes; then put it on a wire racks to cool completely.

2: Shape the Heart

Here’s the fun part—turning two basic cakes into a heart.

1. Place the square cake on a serving plate so it looks like a diamond (pointy side down).
2. Cut the round cake in half to create two semi-circles.
3. Position the two halves on top of the square cake to form the “bumps” of the heart.
4. Trim any uneven edges so everything fits snugly. Don’t worry if it’s not perfect—you can cover imperfections with frosting!

3: Frost the Cake

Time to make this cake look pretty.

1. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Beat until fluffy and smooth.
2. Add food coloring to make your frosting pink or red (or leave it white for a classic look).
3. Spread a thin “crumb coat” over the cake to seal in any loose crumbs. Chill the cake for 15 minutes.
4. Frost the cake with the remaining buttercream, smoothing it out with an offset spatula.

4: Decorate Like a Pro

Now, here’s where you get to show off your creativity. Pipe out little rosettes or even add sprinkles for some fun! Or keep it simple with a nice smooth surface. And don’t forget to take a picture-this cake really deserves it!