Red velvet hearts

Method

• 1
  Preheat oven to 170C/150C fan forced. Grease ten 10 x 10cm fluted heart-shaped tins with removable bases. Use electric beaters to beat caster sugar and 125g butter in a bowl until pale and creamy. Beat in the eggs. Beat in the vanilla and food colouring until combined.
• 2
  Sift the flours, cocoa and bicarb into a bowl. In alternating batches, fold the butter mixture and buttermilk into the flour mixture until combined. Spoon into the prepared pans. Bake for 25 minutes or until cakes spring back when lightly touched. Cool in pans for 5 minutes before transferring to a wire rack to cool completely.
• 3
  For the icing, place the icing sugar and remaining butter in a bowl. Pour 1 tbs of the boiling water over the butter and stir until smooth. Gradually add remaining water until a spreadable icing forms. Transfer 2 tbs of the icing to a small bowl and tint red with food colouring. Place the red icing into a small piping bag fitted with a fine nozzle.
• 4
  Spread 1 cake at a time with white icing. Pipe dots on top with the red icing. Run a toothpick through dots to create heart shapes. Repeat with remaining cakes. Add a little hot water if the icing becomes too thick. Set aside to set.