Recipe

How to Make

Print out 2 copies of pattern templates (attached in the post), cut out excess paper, then fit into a 10"X15" (an inch smaller is fine, but don't go bigger) rimmed baking sheet. Top with parchment paper.

TO MAKE THE HEART PATTERN PASTE:

1. In a small bowl, mix together the egg white, sugar, flour, cocoa powder (if using), stir until well combined. Add the butter and continue stirring until completely smooth. Add food coloring, if using.
2. Transfer to a piping bag fitted with a small round tip, I used a wilton #3.
3. Using this paste, pipe the pattern, by tracing right on top of the template lined parchment paper.
4. Transfer the baking sheet to the freezer until hardened and ready to use, at least 15 minutes. Meanwhile prepare the rest of the cake components.

FOR THE HEART CAKE FILLING:

1. Preheat oven to 350F/180/C.

2. Line an 8" or 9" square pan with parchment paper and spray with non stick cooking spray.
3. In a medium bowl, whisk together the cake mix, eggs, melted butter, milk and vanilla. Mix in the food coloring, if using, until well combined and evenly colored.
4. Pour the batter into the prepared pan.
5. Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 15 to 20 minutes.
6. Allow to cool in the pan for about 5 minutes then invert on to a wire rack, remove parchment and let cool completely. You could speed cool it in the freezer.
7. Using a small/medium heart cutter, cut out as many hearts as you can from the cake; I was able to get 16. (Tip: a very cold or semi frozen cake, cuts out with a lot less crumbing than a room temperature cake)
8. Take a tablespoon of the frosting and tint it the color of your cake. Working on a long piece of parchment. Apply a little smear of frosting (recipe below) on top of a heart and then stick another heart on to it. Continue adding frosting between each heart, to stick them all together. You should end up with a long log of hearts. Wrap the heart log with the parchment paper and transfer to the freezer to help it firm up, for easier use. Meanwhile, prepare the cake roll.

TO MAKE THE CAKE ROLL:

1. Make sure the oven is still heated to 350F/180C.
2. In a medium bowl, whisk together the cake mix, eggs, oil, water and vanilla. Mix in the food coloring, if using, until well combined and evenly colored.
3. Take out the baking sheet with the heart pattern out of the freezer. Carefully remove the paper template from under the parchment paper.
4. Working quickly, pour the batter on top of the heart pattern, spreading evenly using a spatula.
5. Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 8 to 10 minutes. Do NOT overbake, or the cake might crack while rolling.
6. Immediately invert the cake onto a wire rack, peel the parchment paper, then invert (pattern facing down) on to a tea towel, lightly dusted with powdered sugar. Using the tea towel, gently roll the cake into a log. Allow to cool completely wrapped in the tea towel.
7. Once cooled, gently unroll the cake and fill with the frosting (recipe below).
8. Take the heart log out of the freezer, a place vertically upside down in the vertical center of the cake. Roll one side of the cake over the heart log, then roll the other side to cover the log completely. Turn the cake right side up and transfer to a serving platter. Cut a thin sliver off both ends of the cake roll for a neater presentation.
9. Serve right away or store well covered in the fridge until ready to eat. This cake tastes great both cold or at room temperature.
10. Leftover cake, keeps well for several days, stored in an airtight container in the fridge.

TO MAKE THE WHIPPED CREAM CHEESE CLOUD FROSTING:

1. For best results, place the bowl of the electric mixer and the whisk attachment in the freezer for a few minutes to get them really cold.
2. In the chilled bowl, place the cream cheese and powdered sugar and using the chilled whisk attachment, beat together until smooth. Scrape down the bowl as needed.
3. With the mixer running on low, add the vanilla and stream in the heavy whipping cream. Turn the speed up, and whip together until stiff peaks form.
4. Now the frosting is ready to use as directed or for any other use.