Pink Velvet Cake

METHOD

1. Mix the Madeira Cake mix with the water, oil, buttermilk, cocoa powder and food colouring until it forms a smooth batter.
2. Pour the mixture evenly in three greased (or lined with baking paper) 6-inch cake tins.
3. Bake in a pre-heated oven on 170oC or 160oC (fan oven) for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.
4. Remove from the oven and allow to stand for 10-15minutes before tipping out onto a cooling wire.
5. For the buttercream, place the butter in a stand mix bowl and beat with the paddle for at least 10 minutes until it turns white.
6. Add in the cream cheese and beat for around 2 minutes until well incorporated.
7. Add the sifted icing sugar in three parts and keep mixing until you get a smooth mix.
8. Remove the amount of buttercream you need for coating your cake and add food colouring in the leftover buttercream to meet your desired colour. Place in a piping bag with a star nozzle.
9. Place one cake sponge on your serving plate. Add a thin layer of the buttercream, top with the second cake layer; repeat the buttercream process and top with the third cake layer.
10. Cut off the stacked cake into a heart shape by removing a small triangle (with rounded sides on the top) and straighten the two sides to meet in the bottom corner. Then continue by spreading the top and sides with the buttercream creating a crumb coating.
11. Place in the fridge and leave for 15-20 minutes, then add another layer of buttercream to give a smooth finish.
12. Using the pink or red buttercream, decorate the cake to your preference!