I don't mind working from a mix for this cake, but always always use homemade buttercream for the wow-flavor-factor. The cake is a single layer. For more cake and wow, make another set of cakes, build the heart first layer, fill with buttercream or filling, then build another heart for the second layer and proceed. Double the buttercream recipe for that as well.
Decorations, such as macarons, a variety of berries, ruby chocolate, nonpereils, meringues
Instructions
Make a heart cake out of the two 8-inch cakes, setting the square cake on the diagonal and cutting the round cake in half. Place the round halves at the top of each side of the square diamond.
Pulverize the freeze dried raspberries in a food processor (mini-prep works great), or in a mortar and pestle. Sift out the seeds.
Make the buttercream by creaming the butter together with the raspberry powder until well-blended, using a mixer or beating by hand. Add the confectioners' sugar, a little at a time, along with the milk and rose water to moisten as you go. Beat until well-blended.
Frost the top of the cake with the buttercream, leaving about 1/2-inch around the perimeter. There may be some frosting leftover; I'm sure you'll find a use for it! It freezes great, just thaw, stir, and use (or soften in 10-second increments in the microwave).
Same day as serving, decorate the top of the cake following the heart shape wiith macarons, raspberries, blackberries, blueberries, halved strawberries, ruby chocolate, nonpereils, meringue cookies.