This cake is unabashedly retro with its concentric rows of pastel buttercream, old-fashioned cursive text and glace cherries – all in a palette worthy of Marie Antoinette. The heart shape elevates the kitsch factor, making it perfect for Galentine's Day or for gifting to anyone who believes in heart-baking cakes.

Tip If you don't have a heart-shaped tin, you can use an 18cm round cake tin instead. Messager Bag

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Pink and red Swiss meringue buttercream

Tip Don't worry about getting the exact type and style of piping tips suggested here. Use what you are able to find – all the piped designs can be adapted. Get creative!

Cake storage This cake is best served at room temperature. Leftovers can be refrigerated for up to 1 week. You can bake the cake 1 day in advance. Tightly cover it with plastic wrap and store at room temperature. The raspberry filling can be made up to 2 weeks in advance if stored in an airtight container in the refrigerator.

Buttercream storage Cover the bowl with plastic wrap and set aside in a cool, dry place until needed. You can refrigerate this buttercream for up to 10 days or freeze for up to 2 months. Thaw frozen buttercream overnight in the refrigerator, then bring to room temperature (gently reheat in the microwave in 20-second bursts if needed). Beat the buttercream on low speed until smooth before applying to your cake.

Children Toys This is an edited extract from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books, RRP $45.00. Buy now