Valentine’s Day Love Cake with Vanilla Buttercream

Ingredients

Cake

• 2 boxes of white cake mix
• 8 large Egg whites
• 1 jar of Maraschino cherries with stems No oz preference
• 2 1/2 C water
• 1 C canola oil
• pink gel food coloring

Vanilla Frosting

• 3 C unsalted butter softened
• 6 C powdered sugar
• 5 tbsp heavy whipping cream
• 2 tsp vanilla extract
• Pink gel food coloring

Things needed

• 1 large piping bag with star tip
• 3 – 9 inch round cake pans
• 1 – 10 inch round cake board
• 2 medium mixing bowls
• 1 medium piping bag
• 1 medium piping bag with #17 tip
• 3 inch bubble heart cookie cutter
• Valentines day pink and white heart sprinkles (Found at walmart Hobby
• Lobby Amazon and Etsy)

Instructions

Frosting directions

1. Using a standing mixer, beat all ingredients except for the color
2. until combined and smooth but stiff with peaks
3. Scoop 2 C of frosting into one of the two medium bowls
4. Scoop 1 C of frosting into the second of the two medium bowls
5. Mix in 2 drops of pink gel food coloring into one of the bowls
6. with the 2 C of frosting.
7. Mix in 4 drops of gel food coloring into the second bowl

Building the Cake directions :

8. Scoop 1 C of white frosting into 1 side of the large piping bag with
9. the star tip
10. Scoop 1 C of the light pink frosting into the other side of the same piping bag
11. Place one cake layer onto the cake board and cut the dome off the cake
12. to make an even layer
13. Repeat step with other two layers
14. Scoop 1 C of white frosting onto the bottom layer and spread evenly
15. Place the second cake layer on top and spread evenly 1 more cup of frosting
16. Place the last layer of cake on top and frost with remaining white frosting
17. Place the cake in the fridge to allow the base frosting to harden for
18. about 30 minutes
19. Using the remaining light pink frosting, place into the microwave for
20. about 10 second to soften it
21. Scoop into the piping bag
22. Scoop the darker pink into the other piping bag with the #17 tip

Decorating Directions

23. Using the piping bag with the lighter pink, cut the tip off the bag
24. Pipe drips around the edge of the cake
25. Sprinkle some of the heart sprinkles onto the drips
26. Lightly push the cookie cutter into the front center of the cake to
27. create an outline
28. Using the darker pink frosting, pipe and fill in the heart
29. Using the larger piping bag with the star tip, pipe dollops of
30. frosting onto the top of the cake
31. Sprinkle some more sprinkles
32. Top with cherries and enjoy!