1.Preheat oven to 180°C (160°C fan-forced). Line mini muffin pans with the mini paper cases; line one hole of a standard muffin pan with a standard paper case.
2.Make cake according to directions on packet. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Drop 2½ level tablespoons of the mixture into the standard paper case and bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire racks to cool.
3.Cutting through the paper case, trim 1.5cm from the base of the large cake.
4.Brush jam over tops of all cakes. On a surface dusted with sifted icing sugar, knead the ready-made icing until smooth; tint pink. Roll icing out to 3mm thickness. Cut one 6cm round from the icing; position on the large cake. Gently push the large red heart into the icing on the large cake.
5.Cut 64 x 3cm rounds from the icing; position on the small cakes. Brush a tiny amount of water over the tops of the small cakes; top cakes with candy heart sprinkles.
6.Using picture as a guide, position cakes on board in the shape of a heart; secure with a little butter cream.
You will have about 1 cup of the cake mixture left over.Note