| • | For Buttercream Frosting
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| • | Take a large normal bowl and beat butter in it with an electrical mixer for 30 seconds. Keep the hurry low.
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| • | Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.
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| • | Now raise the hurry of the mixer to normal and keep beating for some other one minute until icing is fluffy.
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| • | Now add food colour to it. Just put few drops at a time.
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| • | Keep beating until the desirable shade is reached.
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| • | If icing is thin, add more confectioners' sugar and if it is thick, add milk.
For Cake
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| • | Preheat the oven to 350 degree Fahrenheit.
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| • | Grease a 9 inches circle cake cooking pan and one 9 inches square cake cooking pan properly. Dust uniformly with flour, keep it aside.
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| • | Take a large mixing normal bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.
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| • | Now beat for one minute with an electrical mixer, saving the hurry low.
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| • | Raise the hurry of the mixer to normal and keep on beating for about 2 minutes, until the batter is very soft and the right way blended.
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| • | Now place the batter evenly in the 2 cooked pans.
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| • | Bake in the preheated oven for 25 to 30 minutes, until the light brownish colour is reached as well as a toothpick placed in the center of the cake comes aside clean. Allow the cakes to cool on wire racks for about 10 minutes.
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| • | To make a heart shaped cake, revolve the square cake so that it appears to be a diamond.
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| • | Now make 2 semi-circles from the circle cake.
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| • | Set the semi-circles on the top 2 sides of the diamond to make a heart shape.
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| • | Use buttercream icing and beautify the cake.
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