• • Preheat your oven to 180°C (355°F). Line 2 x 15cm (6-inch) round cake pans with parchment paper.
  • Add all the dry ingredients to a large bowl and whisk until well combined. If desired, rub the sugar with the lemon zest for more lemon flavor and color. Add all the wet ingredients (except the raspberries) and whisk until just combined. Add the raspberries and gently fold through.
  • Divide the cake batter between your prepared pans. Make sure the raspberries are evenly distributed and haven’t clumped together. Firmly tap the cake pans on the kitchen bench to remove any big air bubbles.
  • Bake the cakes for 43-48 or until you can insert a toothpick in the middle and it comes out with no wet batter on it (a few moist crumbs are fine).

• Allow the cakes to cool in their pans for 10 minutes then transfer them to a cooling rack to cool completely.

Make the quick jam (optional):

• Add the raspberries, sugar and a dash of water to a small saucepan over medium heat. Cook for 5 minutes and mash the berries with the back of a fork.
• In a small bowl, combine the cornstarch with a dash of water and mix. Add the cornstarch slurry to the raspberry mixture and cook until thickened. For a thicker jam, cook for longer, or for a runnier jam, add a dash of water. Set aside to cool completely.

Make the buttercream:

• • Add the butter to a large mixing bowl (if using an electric mixer) or the bowl of a stand mixer. Whip until light and fluffy.

• Add the powdered sugar, berry powder or food color and vanilla to the bowl. Whip the mixture on low speed until combined. Increase the speed to high and beat until light and fluffy. Add a dash of milk for a softer frosting, or more color as desired. (note 3 about using natural food powders)

Assemble the heart cake:

• • If your cakes have any domes, trim them off with a serrated knife. Using the blunt side of a knife, gently score the surface of the 2 cakes into quarters. Then use a sharp knife to cut two ‘segments’ off each cake (refer to the images in the post). This will be the bottom of your heart cake.
  • Place the first cake layer on a serving plate or cake board. Use a little frosting to stick the two cake ‘segments’ to the other side of the cake to form the top of the heart. Trim the cake as needed.

• If you want a jam filling, spread a little frosting on the surface of the cake layer. Pipe a ‘dam’ of frosting on the border of the cake and spoon the jam in the middle. If you don’t want a jam filling, top your cake layer with about 3/4 cup of frosting.
• Place the remaining cake layer on top of the first layer. Repeat the process with the cake ‘segments’ to form a heart shape and trim as needed. Crumb coat the heart cake by spreading a thin layer of frosting on the sides and top. Chill the cake in the fridge for at least 20 minutes or until the frosting is dry to the touch.
• Add a thicker layer of frosting to the heart cake and smooth it with an offset spatula or cake scraper. Use a piping bag with a star or circular piping tip to decorate the rest of the heart cake. Just before serving, add fresh berries on top of the cake.
• Store the frosted heart cake in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. If it’s a hot day, store the fridge in the fridge. Let the cake come to room temperature before serving.