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You will also need: candy sugar hearts, 2 9-inch heart-shaped cake pans, a pastry bag, a small writing tip and a medium round tip.
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MAKING THE CAKE:.
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Preheat the oven to 375~F.
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Grease and flour the pans well.
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In a medium bowl, sift the flour, baking powder and salt; set aside.
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In a large bowl, useing an electric mixer set on medium speed, beat butter and sugar until fluffy, about 3 minutes.
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Alternately add flour mixture and milk, ending with flour mixture, to butter mixture.
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Add vanilla; mix until blended.
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In another bowl, beat egg whites on high speed until stiff, but not dry, peaks form.
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Fold egg shites in to batter until just combined.
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Divide batter evenly between prepared pans.
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Bake cakes until a toothpick comes out clean, 30-35 minutes.
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Transfer pans to a wire rack; cool for 10 minutes.
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Turn cakes into wire rack; cool completely.
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DECORATING THE CAKE:.
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Tint can of vanilla frosting with red food coloring until it is light pink.
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Trim tops off of each cake to make the cake level.
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Place one cake on a serving plate; spread top with 1/2 cup pink frosting.
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Top with remaining cake; frost top and sides with remaining frosting.
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Spoon 1 cup white frosting into a pastry bag fitted with a small writing tip.
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Pike a squiggle design on each cake sides.
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Fit pastry bag with medium round tip and pipe a pearl design around the top edge of cake.
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Pipe dots of frosting 1/2 inch apart around the bottom and 1 inch toward the center on top of the cake.
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Place candy hearts between each piped dot on top.
