Other materials:

• 4 eggs
• 25 + 200 ml water
• 250 gram unsalted cream butter
• Decorative band
• Skewer

2 days in advance:

Knead 200 gram red fondant and roll it out on a surface covered with Magic Roll-Out Powder. Cut out the big heart. Prick the toothpick in the bottom of the heart and let it dry well.

On the day itself:

Preheat the oven to 175°C (convection oven 160°C). Mix 200 gram FunCakes mix for Buttercream with 200 ml water and set aside. Put 250 gram FunCakes mix for Sponge Cake Deluxe, 4 eggs and 25 ml water in a bowl. Mix at high speed for 7-8 minutes. Then mix at low speed for another 2-3 minutes. Pour the batter into the buttered baking pans (1/2 to 2/3 full). Bake the cake in 30-35 minutes until golden brown. Release the cake immediately after baking and let it cool down on a cake grid.

Beat 250 g of unsalted (cream) butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). Add FunCakes Flavouring Raspberry to the buttercream.

Cut the sponge cakes horizontally twice and fill the layers with buttercream. Cover the cake with buttercream. Put in the fridge for 30 minutes.

Knead 500 gram pastel pink fondant and roll it out on a surface covered with Magic Roll-Out Powder. Cover the cake with the fondant. Roll out white, hot pink, red and pastel pink fondant thinly (50 gram of each colour). Cut out little hearts. Paint dots on the white hearts with the red food brush. Use dibble glue to stick the hearts to the cake. Place the big red heart on top of the cake. Decorate the bottom and to edge with a decorative band.