You will need
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) fresh full cream milk, warmed
1 x 580 g Ina Paarman’s Red Velvet Cake Mix
50 g white chocolate
mini gift boxes
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Butter a swiss roll pan 36 cm x 25 cm and line with baking paper.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add warmed milk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula or on slow speed with the mixer. Mix only until combined. It is important not to over mix.
Pour mixture into the prepared pan and level the top with an off-set spatula or the back of a tablespoon.
Place in oven and bake for 25 – 30 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Transfer pan to wire rack and allow cake to cool in the pan. Cut out hearts, best to top and tail cutter to get as many hearts out as possible.
Transfer cooled hearts onto serving platter.
Melt the broken up white chocolate in a heatproof dish over a smaller bowl of very hot water until runny.
Decant the melted chocolate into a small sandwich bag. Snip off the tiniest hole in one corner.
Pipe the chocolate in a zig-zag fashion over the hearts.
Leave the chocolate to set. Pack into small gift boxes.