I Love You Cake

Betty's Easy Steps

1. Preheat your oven to 180°C (160°C for fan forced ovens). Grease the tins or line with greaseproof paper.
2. Mix the eggs, oil, water and Red Velvet Cake mix gently together, and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
3. Pour the mixture evenly into your two greased cake tins.
4. Bake in the centre of the oven for 23- 28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool for 10 minutes in the tin then cool on a cooling rack. Once cooled, cut the excess sponge off the top of each cake with a knife (keep the Red Velvet Cake that you have cut off for later).
5. Stir the tub of Cream Cheese frosting with a blunt knife until soft.
6. Spread a ⅓ of the frosting onto the top of one of the cakes.
7. Place the other sponge on top.
8. Mark the bottom and 2 sides of the cake evenly using the icing, like a 3, 6 & 9 on a clockface.
9. Cut the edges off the bottom of the cake to create a ‘V’, using the marks as a guide.
10. Add the off cuts to the top of the cake to create a heart shape… You should now have a heart shape!
11. Put the cake and the offcuts into the freezer for 15 minutes to harden.
12. Spread a thin even layer of frosting over the top and sides of the cake. Don’t worry about making it look perfect, the idea is to just get a thin coating on your cake that will make a great base for when you do your final coat.
13. Place your cake in the freezer for 15minutes to set the icing.
14. Ice the remainder of the icing over your chilled cake to form a very smooth finish! Once you see the results you'll be sold on doing a crumb coat, it’s easy and makes you look like a professional.
15. Fold a piece of paper in half, draw half a heart on the fold and cut round to create a perfectly even heart shape.
16. Lay the paper heart in the middle of the cake and sprinkle the reserved red velvet crumbs all over the cut out shape and then gently lift off...and now for the big reveal!