Cherry and Vanilla Heart Cake

Preheat the oven to 160ºC fan / 180ºC / 350ºF / Gas 4. Grease and line two 8-inch round cake tin with baking paper. OR for a smaller cake you will need two 6-inch tins.

In a bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Sift in the self-rising flour until just combined. If the mixture feels too thick, add 1-2 tbsp of milk to loosen it slightly.
 

Spoon the batter into the prepared cake tin and smooth the top.  Bake for 25- 30 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Pop the butter in a stand mixer bowl and beat for 5-10 minutes until light and fluffy. Add the icing sugar and mix on low speed until combined. Scrape down the sides and bottom of the bowl using a spatula. Increase to medium speed and mix for another three minutes. Add the almond extract and 5-6 drops of food colouring. Mix on medium speed for one minute. (If you want a darker colour, gradually add more food colour gel until you reach the desired shade.)

Remove 75g of the buttercream, add 5 drops of red food colour gel, and mix until evenly combined. Transfer to a piping bag fitted with a small round nozzle and set aside.

Once the cakes have fully cooled, level the tops by slicing off any domed parts.
 
For 6-inch cakes: Slice each cake in half to create more layers.
For 8-inch cakes: Leave as is, unless you prefer thinner sponge layers.

Pipe a small amount of buttercream onto your cake board and place the first sponge layer on top to secure it.

Pipe a buttercream border around the edge of the sponge.

Spoon the cherry jam in the centre, and spread it evenly in the centre, ensuring it stays within the buttercream border to prevent spillage. Place the next sponge layer on top and repeat the process. For a two-layer cake, skip the filling and continue with buttercream. For a three-layer cake, repeat until all sponge layers are stacked.

Pipe buttercream around the entire cake and use a palette knife to spread it evenly. Smooth the buttercream using a cake scraper, working from the outside in for a clean finish. Remove any excess buttercream with the palette knife. Chill the cake in the fridge or freezer for 30 minutes to 1 hour to allow the crumb coat to set.

Once the cake is firm, apply the final layer of buttercream, spreading it evenly over the entire cake. Use a warm palette knife or cake scraper to smooth out the edges.

Pipe swirls of buttercream on the top and around the base of the cake. Decorate the top with cherries. Finish by piping red buttercream hearts on the sides.