Pre-heat your oven to 160ºC/140ºC fan.

Line a 20cm round baking tin (or similar size) with greaseproof paper or non-stick baking tray liners.

Put all (except the food colour) of the pink sponge ingredients (110g self-raising flour, 110g caster sugar, 110g soft margarine, 2 medium eggs, 1 tsp Dr. Oetker Baking Powder, 1 tsp milk, ⅛ tsp Dr. Oetker Madagascan Vanilla Extract) into a large bowl and mix to combine.

Once combined add a little Dr. Oetker Bright Red Gel Food Colour and mix. Keep adding a little more until your mixture is the desired colour – you’ll need the colour to be quite bold in order to stand out in the middle of the cake.

Pour into your lined baking tin and bake for 25-30 minutes until a skewer inserted in the middle comes out clean.

Once cooked remove the cake from the oven. Leave to cool in the tin for 10 minutes and then remove it from the tin and leave to cool completely before making the white sponge.

Once the pink sponge has cooled use a heart cutter to carefully cut out 12 hearts from the sponge.

Pre-heat your oven to 160ºC/140ºC fan.

Line a 12-hole muffin tin with cupcake cases.

Put all white sponge ingredients (165g self-raising flour, 165g caster sugar, 165g soft margarine, 3 medium eggs, 1½ tsp Dr. Oetker Baking Powder, 1½ tsp milk, ¼ tsp Dr. Oetker Madagascan Vanilla Extract) into a large bowl and mix to combine.

Spoon ½ a tablespoon of your mixture into each muffin case. Place a pink cake heart into each one, pushing it down so it’s right at the bottom. Add another ½ a tablespoon into each case, using the back of the spoon to carefully spread it around the heart.

Bake for 18-20 minutes until a skewer comes out clean.

Once cooked, remove from the oven and leave to cool before decorating.

Decorate with buttercream and sprinkles and enjoy!