| 1 | Preheat your oven to 350* |
| 2 | Cream the 1/2 cup butter with the sugar in a large mixing bowl. Beat in the vanilla. Continue beating with electric mixer for 2 minutes on medium speed. |
| 3 | Add the yolks, one at a time, beating well after each addition. Add whole egg. Mix well. |
| 4 | Sift the flour into a small bowl along with the baking powder, baking soda and the salt. |
| 5 | Add the flour mixture alternatively to the big mixing bowl with the sour cream, beating on low speed just until smooth. |
| 6 | Spread evenly into a heart-shaped baking pan (or one 8" round cake pan). |
| 7 | Bake for 35 minutes until the top is golden and springs back slightly when pressed. |
| 8 | Cool completely on a wire rack. |
| 9 | Using a serrated knife, carefully cut it horizontally into two layers. |
| 10 | Place one layer on your serving plate. Spread the preserves over the top and then place the remaining layer on top. |
| 11 | Tint 1 1/2 cups of buttercream frosting with red food color until desired "pink" is achieved. Reserve 1/2 cup of frosting for white piping details. |
| 12 | Spread with pink buttercream frosting on top and sides. |
| 13 | Spoon the remaining white frosting into a pastry bag fitted with a decorating tip and pipe icing decorations onto your dessert as desired. |
