Ingredients
Method
1.Grease and line a 16cm x 18cm heart shaped pan.
2.Prepare the cake mix as directed on packet. Stir ½-1 tsp of food colouring through cake batter to colour batter pink. Spread cake batter into prepared pan. Bake in a 180°C/ 355°F preheated oven for about 35 minutes until cake is springs back when touched lightly in centre.
3.Stand cake in pan for 2 minutes then turn onto a wire rack to cool. Place melts in a heat-resistant bowl over a saucepan of simmering water. Stir until just melted then spread over a sheet of baking paper.
4.Place a few drops of pink colouring over melted chocolate then run a skewer through it to create swirls. Allow chocolate to set at room temperature then cut into heart shapes using a 4cm heart- shaped cutter. To make cutting easier, dip cutter into hot water before using.
5.Refrigerate hearts on a tray while making frosting. Combine sugar and ½ cup water in a saucepan, stir over heat without boiling until sugar is dissolved. Bring to the boil then boil rapidly without stirring for 5 minutes until syrup thickens or reaches 114°C on a candy thermometer (but do not allow to become golden).
6.Beat egg whites in bowl with electric mixer until soft peaks form. Add hot syrup in a thin stream, beating constantly on high speed until frosting is thick and glossy. Fold in a few drops of colouring to tint frosting pink.
7.Spread frosting over top and sides of cake. Decorate cake with hearts and cachous.
Cake is best decorated on day required.
Note
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