Valentines Sweetheart Cake

Super Yummy, super delicious.

Ingredients

6	Eggs
1 cup	Sour Cream
½ teaspoon	Baking Soda
3 cups	Granulated Sugar
3 cups	All-Purpose Flour
2 sticks	Butter Softened
1 ½ teaspoons	Almond Extract
add	Butter and Flour (or pam with Flour cooking spray, for baking pan)
4 cups	Powdered 10X Sugar (or confectioner’s)
1 ½ sticks	Butter (softened)
1 ½ teaspoons	Almond Extract (optional)
8	More Fresh Strawberries (or, with cut “v” at the top)
2	Whole Strawberries (for garnish)
add	Red Decorating Gel
add	Red Sugar Sprinkles
2 drops	Red Food Coloring

First, cream the butter with the sugar.
Then, add the sour cream and almond extract.
Next, combine the flour and baking soda and sift it into the butter mixture alternatively with the eggs.
Then, put the batter in an oil sprayed heart-shaped pan and baked it for one hour and ten minutes on 325F (bake 1 hr and 20 min in a tube pan.) My cake pan was not big enough to hold all of the batter so, I put the excess into a loaf baking pan.

First, mix softened butter with powdered sugar.
Then, add the almond extract and add tablespoon of milk, if needed. The milk helps to thin out the icing a little so it is spreadable if your butter isn’t soft enough.
Next, add a couple of drops of red food coloring to make the icing pink.

First, cut the cake in half with a long bread knife.
Next, frost the bottom layer and then topped it with the other cake layer.
Then, frost the top and just a little on the sides. Remove the excess icing from the sides of the cake with the cake spreader to get the “naked cake” effect. It looks pretty cool! The butter cream icing is rich and sweet so just a little icing on top is enough.
Next, cut the strawberries in half and cut a “V” at the top.
Then, arrange the strawberries on the pink icing around the perimeter of the cake as shown in the pictures.
Next, sprinkle red, sparkled sugar on top.
Finally, use a heart-shaped cookie cutter as a guide on the icing and trace the heart shape with the red sparkled icing.

Yum!