Heart all over cake

Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease and line 2x4” round cake tins.

 Place the margarine and caster sugar in a freestanding mixer and beat until smooth and creamed together. Add the eggs, vanilla extract and a spoonful of flour, beat the mixture until all the egg is combined. 

Sieve the flour over the top of the mixture and gently fold it in until just combined. 

Divide the mixture evenly between the prepared tins and smooth the top. Bake for 20-25 minutes until a skewer inserted into the centre of the cake comes out clean. Leave the cakes to cool in the tin for 15 minutes then remove and leave to cool on a wire rack completely. 

Break the White Chocolate into pieces and place in a microwaveable bowl. Melt the chocolate in the microwave for 30 seconds then stir, repeat heating the chocolate in 30 second bursts, stirring between each burst until the chocolate is melted. Set aside to cool. 

Place the butter in a mixer and beat for 2 minutes until smooth and glossy. Gradually add the icing sugar making sure it is mixed through after each addition. Add the vanilla extract and beat the buttercream until it is light in texture and pale in colour. Add the cooled white chocolate and beat again. 

Once the cake has cooled, use a serrated knife to remove any domed tops from the cake. Place one cake layer onto a cake board or serving plate and cover with an even layer of buttercream. Spread a thin layer of jam over the buttercream and sandwich with the next cake layer. Repeat for the next cake layer and add the final cake layer on top. 

Spread a thin crumb coat over the top and sides of the cake and smooth it out. Place the cake in the fridge for 30 minutes to allow the crumb coat to set. 

Once the crumb coat has set, add a thicker coat of buttercream onto the top and sides of the cake and smooth it out using a palette knife or cake scraper. 

Press in the hearts around the outside of the cake. Then pipe the remaining buttercream around the top and bottom side of the cake.