In a large mixing bowl, combine the vegetable oil and sugar until dissolved

Mix in the egg yolks before carefully adding the food colouring (you don't want to splash red all over yourself!)

In another mixing bowl, combine the flour cocoa powder and salt

Add these dry ingredients into the wet ingredients in two batches, alternating with adding the buttermilk

Using an electric mixer in yet another mixing bowl, whisk the egg whites until stiff peaks are formed. Set aside

In a small bowl or teacup, mix the baking powder and vinegar

Add to the batter

Carefully fold the egg whites into the batter

Divide the batter between the cake tins

Bake for 40-50 minutes or until an inserted skewer comes away clean

Allow to cool completely in the tins

Carefully remove from the tins and slice each cake in half horizontally using a large serrated knife (like a bread knife)

In a large mixing bowl, combine the butter and cream cheese

Gradually add the icing sugar until completely mixed in

Cover with cling-film and keep refrigerated until you're ready to use

In a large mixing bowl, combine the butter, sugar and food colouring together until smooth

Add the flour and mix until the the colour is uniform and the dough comes together into a large ball

Turn out onto a lightly floured work surface and gently roll out thinly until the mixture is about ½cm/⅕in thick

Form into shapes (I used the smallest size heart-shaped pastry cutter) and place onto a greased baking sheet

Sprinkle liberally with caster sugar before chilling in the fridge for about 20 minutes

Bake for 5-8 minutes, or until pale pink

Allow to cool on a wire rack