Heart-Shaped Butter Cake

1. 1

   Preheat the oven to 350u00b0F. Grease and flour a deep 9-inch heart-shaped cake pan.

2. 2

   Beat butter in a large bowl with an electric mixer until paler in color. Sift flour and 1/4 cup of the sugar. Beat flour mixture and milk into the butter, in two batches, until just combined.

3. 3

   Beat eggs and egg whites in a medium bowl with an electric mixer until thick and creamy. Gradually add remaining 3/4 cup sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually egg mixture into flour mixture on low speed until just combined. Spread batter into prepared pan.

4. 4

   Bake 50 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.

5. 5

   For the fluffy frosting, stir sugar and 1/2 cup water in a small saucepan on high heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 mins or until syrup reaches 241u00b0F on a candy thermometer (syrup should be thick but not colored). Remove from heat; allow bubbles to subside. Beat egg whites in a large bowl with an electric mixer until soft peaks form. While mixer is operating, add hot syrup in a thin stream; beat on high speed for about 10 mins, or until mixture is thick and cool. Reserve 2 tbsp of the frosting in a small bowl; tint green. Tint remaining frosting pink.

6. 6

   Spread top and sides of cake with pink fluffy frosting. Decorate cake with roses. Spoon green fluffy frosting into a small piping bag with a small plain tip; pipe leaves next to roses.

* Per serving · 4 servings · Values may vary.

No additional tips available.