Ingredients:

  • 375g All-purpose flour
  • 400g Granulated sugar
  • 1.5 tbsp Baking powder
  • 1 tsp Salt
  • 225g Unsalted European-style butter (cubed)
  • 240ml Buttermilk
  • 4 Large eggs
  • 2 tsp Pure vanilla bean paste
  • 2 drops Pink professional-grade gel food coloring
  • 450g Unsalted butter (frosting)
  • 900g Powdered sugar (sifted)
  • 60ml Heavy cream
  • 1 tsp Clear vanilla extract
  • 8-10 Small satin pink ribbons
  • 1 jar Maraschino cherries
  • 1 tbsp Edible pink glitter
  • 1 tbsp Pink sugar pearls

Instructions:

  1. Preheat your oven to 175°C and grease your heart pan thoroughly with butter and a dusting of flour.
  2. Beat the 225g butter and 400g sugar for 5 minutes until pale and fluffy.
  3. Add the 4 eggs one at a time, beating well after each. Listen for the slap sound of the batter hitting the bowl sides.
  4. Mix in the vanilla bean paste and 2 drops of pink gel. Watch the color transform into a soft, blush hue.
  5. In a separate bowl, sift the 375g flour, baking powder, and salt.
  6. Add one third of the flour, then half the buttermilk. Repeat, ending with the flour until just combined.
  7. Pour into the pan and bake for 35 minutes until a skewer comes out clean.
  8. Beat the 450g cool butter with 900g powdered sugar and heavy cream until it looks like a silky cloud.
  9. Crumb coat the cooled cake, then use the petal tip to pipe vertical ruffles around the sides.
  10. Add the satin bows, maraschino cherries, and a dusting of pink glitter.