Make a sweet heart-shaped cake, the old-fashioned way

Instructions

1. Preparation: Have all ingredients at room temperature. Preheat oven to 375F. Line bottoms of two heart-shaped pans (equivalent to two 9" round pans) with waxed paper.
2. Put shortening in bowl.
3. Sift in flour, baking powder, salt and sugar.
4. Add 2/3 cup of the milk, and vanilla. Beat 2 minutes on medium speed of electric mixer, or by hand using 150 strokes per minute.
5. Throughout mixing, keep batter scraped from sides and bottom of the bowl with rubber scraper.
6. Scrape bowl and heaters.
7. Add unbeaten egg whites and remaining 1/3 cup milk.
8. Beat for 2 additional minutes.
9. Scrape bowl and beaters.
10. Pour equal amounts of batter into pans.
11. Bake about 28 minutes, or till done.
12. Cool.
13. Fill and frost with 7-minute icing.
14. Reserve a little and tint to match flowers.
15. Edge cake with tinted frosting, using the tip of a spoon.
16. Coil ribbon around the plate (hold in place with bits of tape if necessary) and tuck sweet peas, or other flowers, into loops.