Heart-Shaped Butter Cake - cooking recipe

Ingredients

14 tbsp (1 3/4 sticks) butter, softened
2 1/3 cups gluten-free self-rising flour
1 cup sugar
1/2 cup milk
2 None eggs
2 None egg whites
None None FOR THE FLUFFY FROSTING
1 cup sugar
2 None egg whites
None None Green and pink food color
None None Gluten-free edible sugar roses

Preparation

Preheat the oven to 350\u00b0F. Grease and flour a deep 9-inch heart-shaped cake pan.
Beat butter in a large bowl with an electric mixer until paler in color. Sift flour and 1/4 cup of the sugar. Beat flour mixture and milk into the butter, in two batches, until just combined.
Beat eggs and egg whites in a medium bowl with an electric mixer until thick and creamy. Gradually add remaining 3/4 cup sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually egg mixture into flour mixture on low speed until just combined. Spread batter into prepared pan.
Bake 50 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
For the fluffy frosting, stir sugar and 1/2 cup water in a small saucepan on high heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 mins or until syrup reaches 241\u00b0F on a candy thermometer (syrup should be thick but not colored). Remove from heat; allow bubbles to subside. Beat egg whites in a large bowl with an electric mixer until soft peaks form. While mixer is operating, add hot syrup in a thin stream; beat on high speed for about 10 mins, or until mixture is thick and cool. Reserve 2 tbsp of the frosting in a small bowl; tint green. Tint remaining frosting pink.
Spread top and sides of cake with pink fluffy frosting. Decorate cake with roses. Spoon green fluffy frosting into a small piping bag with a small plain tip; pipe leaves next to roses.