DIRECTIONS

Preheat oven to 350°F. Grease 2 8" or 9" round pans with butter and line with parchment. 

​

In a small bowl, mix flour, baking powder and salt together. Set aside.

​

In a large bowl, beat eggs, sugar and vanilla extract together on high with an electric mixer. Slowly add oil while mixing. Beat for around 10 minutes or until mixture is thicker, pale and triple in volume.

​

Add a 1/2 cup of the flour mixture and light beat in. Add a 1/2 cup of the milk and mix in. Repeat until all flour and milk is used up. Feel free to use food colouring in the cake batter and the whip cream to give your some fun colours! 

​

When batter is smooth, divide into the baking pans. Over a folded towel, drop the cake pans a few inches above the counter, 15-20 times to release air bubbles. Pop from surface if needed.

​

Bake for 50-55 minutes or until golden brown and a toothpick can be inserted and removed cleanly. Cool for 15 minutes in the pan before allowing to fully cool on a rack before wrapping and refrigerating or frosting.

​

When cake is almost cooled, begin making frosting. Beat whipping cream in a large bowl on high until soft peaks develop. Add sugar to taste and then beat until hard peaks form. Place in the fridge while you prepare your layers.

​

Using a bread knife and an offset spatula, slice cakes horizontally to create 4 thin layers. Prepare cake holder with a foil wrap and 4 strips of parchment around the edge of the first layer of cake. This way after frosting is finished, you remove the strips and there is no frosting on your cake base.

​

Add 1/2 cup of whip cream to each layer before smoothing out. Continue frosting and stacking layers until all 4 layers are stacked. Use the bottom layer of each cake for the base and the top to get straighter edges, a flatter top and better balance.  

​

Freeze for 15-20minutes before frosting the top and sides. When sides and top are dirty iced, freeze for another 15-20 minutes. 

​

While waiting, melt 1/4cup of white chocolate chip in the microwave and spread into the shape of half a heart. The length of the straight edge should be the same as the diameter of your cake pan: 8" or 9"

Freeze so it sets. 

​

When cake is colder and more firm, remove from fridge and slice two thin semi circles off the bottom of the cake to create the corner shape of the heart. Carefully, move these cake pieces to the other end of the cake to create the humps of the heart. Re ice your cake and refrigerate/freeze as needed, before continue with your final decorative layer.

​

Pipe basketweave pattern on one half of your heart shaped cake. Place chopped peanut butter chocolate pieces on the other half of the cake. Add white chocolate half heart as if it is an open lid to your basket cake and pipe basketball weave on top of this as well. 

​

Refrigerate for 3-6 hours before slicing and serving! Keep refrigerated for up to 4 days in an air tight container.