Step 1: Red Velvet Cake

113g / 1/2 Cup Unsalted Butter

337g / 1 & 1/2 Cups Caster Sugar

3 Eggs

240ml / 1 Cup Buttermilk

250g / 2 Cups Plain Flour

2tbsp Cocoa Powder

1/2tsp Baking Powder

1/2tsp Salt

1tbsp White Distilled Vinegar

1tsp Baking Soda

2tsp Vanilla Extract

Gel Food Colouring (Red)

Beat the butter and sugar together until light and fluffy. Slowly add in the eggs, making sure everything is incorporated. Mix together the flour, cocoa powder, baking powder and salt together. Sift half of the flour mixture into the batter. Whisk together the buttermilk, vanilla and red food colouring together and pour into the batter. Next, sift in the remaining flour. Add the baking soda to the vinegar and fold into the batter. Bake at 180 degrees c / 356 degrees f for 25-30minutes.

Step 2: Cream Cheese Frsoting

170g / 3/4 Cup Unsalted Butter

312g / 2 & 1/2 Cups Icing Sugar

180g / 3/4 Cup Cream Cheese

1tsp Vanilla Extract

Beat the butter until light and fluffy. Add the icing sugar and continue beating for 10 minutes until the mixture has doubled in volume. Add the cream cheese and vanilla and beat until everything is incorporated.

Step 3: Carve & Frost

Level the cake and use a template to carve out a heart shape. Slice the cake creating two layers. Spread a generous amount of the frosting between the layers and create a crumb coat. Leave in the fridge for 30 minutes before applying the remaining frosting. Melt the white chocolate and add some red food colouring. Use the chocolate to pipe a heart shape. Leave to dry before placing on top of the cake.