|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Raspberry jam||175 Gram (1/2 Cup)|
|Whipped topping mix||1 1⁄2 Ounce (1 Package)|
|Cold milk||125 Milliliter (1/2 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|Chopped nuts||3 Tablespoon|
|Powdered sugar||175 Gram (1 1/4 Cups)|
|Water||1 1⁄2 Tablespoon|
Grease and flour 2 heart-shaped cake pans, 7 or 8 inches (18 or 20 cm) long.
Preheat oven to 350°F (175°C).
To make cake, prepare yellow cake mix with eggs, water and oil, if required, according to package instructions.
Spread batter evenly in pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
Cut one of the cooled cakes horizontally into 2 layers.
Spread 1 layer with raspberry jam; cover with second layer.
To make frosting and decoration, prepare whipped topping mix with milk and vanilla according to package instructions.
Completely cover jam-filled cake with two-thirds of whipped topping, spreading smoothly with a spatula.
Put remaining topping into a pastry bag fitted with a fluted nozzle.
Pipe rosettes around top of cake; decorate with chopped nuts, sugar flowers and ladybugs as illustrated.
In a small bowl, blend powdered sugar with enough water to give a coating consistency.
Spread over second cake.
Decorate with crystallized violets and silver cake decors.