Step 1

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Step 2

Sift the flour, salt, baking soda and baking powder into a large bowl then whisk together and set aside.

Step 3

Beat the wet ingredients together in a medium bowl. Add lemon zest.Don't worry if your still have small chunks of butter, it will all work out!

Step 4

Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.

Step 5

Divide the mixture evenly into the cake pans.

Step 6

Bake for about 30 minutes or until the centers are springy to the touch.

Step 7

In a small saucepan over medium low heat combine raspberries, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill.

Step 8

In a stand mixer fitted with a paddle attachment, cream the butter.

Step 9

Add confectioners sugar and salt. Beat until creamy.

Step 10

Add in melted and cooled white chocolate. Mix until incorporated and smooth.

Step 11

Divide batter in half.

Step 12

Add vanilla to one batch.

Step 13

Add 2 1/2 tbsp of the reduction to the other batch of buttercream. If the consistency become runny, mix in confectioners sugar 2 tbsp at a time until thickened.

Step 14

Transfer both batches to separate piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitted with a large round tip or with the tip snipped off.

Step 15

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

Step 16

As the eggs are beating add the remaining sugar and 1/3 cup water to a medium saucepan then place on medium-high heat.

Step 17

Stir until sugar melts and becomes clear.

Step 18

Maintain at medium-high heat until temperature reads 235-240F.

Step 19

Drizzle the sugar into the mixer immediately.

Step 20

Run mixer until meringue is cool/tepid.

Step 21

Add room temperature butter into running mixer one tablespoon piece at a time.

Step 22

Add the salt and vanilla if using

Step 23

Beat until butter is combined and mixture has reached a silky consistency.

Step 24

Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.

Step 25

Whip the frosting and transfer to separate piping bags JUST before using.

Step 26

Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.

Step 27

Microwave candy melts. Transfer to a piping bag and snip off the tip.

Step 28

Pipe hearts according to the stencil.

Step 29

Let the hearts cool and harden.

Step 30

Pipe the pink/white chocolate buttercream combo between each cake layer.

Step 31

Cover the cake with a thin crumb coat and chill for about 10-15 minutes.

Step 32

Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.

Step 33

Carefully smooth with an offset spatula.

Step 34

Add hearts to the cake.