Pink Heart Shaped Cake Oven-Only Tender

Instructions:

1. Preheat your oven to 350°F (175°C) and grease one 8 inch square pan and one 8 inch round pan.
2. Cream the 225g butter and 400g sugar for 5 minutes until pale and fluffy.
3. Add the 5 egg whites one at a time, mixing well after each addition to ensure the emulsion doesn't break.
4. Whisk together the 375g flour, 12g baking powder, and 3g salt in a separate bowl.
5. Alternate adding the dry ingredients and the 240ml buttermilk, starting and ending with the flour.
6. Fold in the 10ml vanilla bean paste and 3 drops of pink gel food coloring until no white streaks remain.
7. Divide the batter evenly between the two pans and bake for 30 minutes until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely.
9. Cut the round cake exactly in half. Place the square cake on a large board like a diamond.
10. Attach the flat side of each round half to the top left and top right sides of the square until a heart shape forms.
11. Whip the 450g butter and 900g powdered sugar with 45ml heavy cream until it looks like a silky cloud.
12. Frost the entire cake, smoothing the seams where the pieces meet, and finish with raspberries and 5g luster dust.