Ingredients

Cake
• 2 boxes of white cake mix
• 8 large Egg whites
• 1 jar of Maraschino cherries with stems (No oz preference)
• 2 1/2 C water
• 1 C canola oil
• pink gel food coloring
Vanilla Frosting
• 3 C unsalted butter, softened
• 6 C powdered sugar
• 5 tbsp heavy whipping cream
• 2 tsp vanilla extract
• Pink gel food coloring
Things needed
• 1 large piping bag with star tip
• 3 - 9inch round cake pans
• 1 - 10inch round cake board
• 2 medium mixing bowls
• 1 medium piping bag
• 1 medium piping bag with #17 tip
• 3 inch bubble heart cookie cutter
• Valentines day pink and white heart sprinkles (Found at walmart, Hobby
• Lobby, Amazon and Etsy)

Instructions

1. Preheat oven to 350 and spray cake pans with pam baking spray
2. Using a hand mixer and large bowl, beat all cake ingredients until
3. combined and smooth
4. Divide the cake batter into two bowls
5. Mix in a few drops of Pink food coloring into one bowl
6. Leave the batter in the second bowl white
7. Alternate the batters by scooping in ¼ C of colored batter into each
8. cake pan on top of each other to create a tye dye effect
9. Place into the oven and back for 28-32 minutes or until a toothpick
10. comes out clean
11. Allow to cool completely
Frosting directions
12. Using a standing mixer, beat all ingredients except for the color
13. until combined and smooth but stiff with peaks
14. Scoop 2 C of frosting into one of the two medium bowls
15. Scoop 1 C of frosting into the second of the two medium bowls
16. Mix in 2 drops of pink gel food coloring into one of the bowls
17. with the 2 C of frosting.
18. Mix in 4 drops of gel food coloring into the second bowl
Building the Cake directions :
19. Scoop 1 C of white frosting into 1 side of the large piping bag with
20. the star tip
21. Scoop 1 C of the light pink frosting into the other side of the same piping bag
22. Place one cake layer onto the cake board and cut the dome off the cake
23. to make an even layer
24. Repeat step with other two layers
25. Scoop 1 C of white frosting onto the bottom layer and spread evenly
26. Place the second cake layer on top and spread evenly 1 more cup of frosting
27. Place the last layer of cake on top and frost with remaining white frosting
28. Place the cake in the fridge to allow the base frosting to harden for
29. about 30 minutes
30. Using the remaining light pink frosting, place into the microwave for
31. about 10 second to soften it
32. Scoop into the piping bag
33. Scoop the darker pink into the other piping bag with the #17 tip
Decorating Directions
34. Using the piping bag with the lighter pink, cut the tip off the bag
35. Pipe drips around the edge of the cake
36. Sprinkle some of the heart sprinkles onto the drips
37. Lightly push the cookie cutter into the front center of the cake to
38. create an outline
39. Using the darker pink frosting, pipe and fill in the heart
40. Using the larger piping bag with the star tip, pipe dollops of
41. frosting onto the top of the cake
42. Sprinkle some more sprinkles
43. Top with cherries and enjoy!