Hidden Heart Cake

Vanilla Cake
6 large eggs
340g self-raising flour
340g caster sugar
340g unsalted butter, softened
1 tsp vanilla extract
2 tsp baking powder
Red food colouring

Preheat oven to 180ºC and line two loaf tins. Put cake ingredients in a bowl and beat until smooth. Split mixture into two bowls and add a drop of red food colouring to one. Pour the pink mixture into a cake tin and bake for 30-35 minutes, or until a skewer comes out clean. Leave to cool completely.  When cooled, slice the cake into 1cm slices. Use a heart shaped cutter to cut a heart out of each slice. Pour 1/3 of the white mixture into the second loaf tin. Place the pink cake hearts into the tin, standing upright. Pour over the remaining mixture. Bake for 30-35 minutes, or until a skewer comes out clean. Leave to cool.

Glacé Icing
220g icing sugar
2 tbsp hot water
Red food colouring

Mix together the icing sugar, hot water and a drop of red food colouring to make the icing. Poor over the cooled cake.