To make this cake, you will need to make an 8-in. square cake and an 8-in. round cake.

1. Refrigerate cakes until they are firm. Then, with a long serrated knife, trim off the domed portions from both cakes so that they are flat on top.

2. Cut the round cake in half crosswise.

3. Arrange into a heart shape on a cake stand or platter by placing the two semicircles against two adjacent edges of the whole square cake.

4. Use icing to stick the pieces together.

5. Add a thin layer of icing and refrigerate.

6. Apply top layer of icing and chill until firm.

7. Place a doily on the cake and sift icing sugar over it evenly.

8. Carefully remove doily.

A version of this article appeared in our April 2016 issue with the headline “Piece of cake”, p. 51. 

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