For the cake, preheat the oven to 340F.
Grease 6-inch pans with butter and flour or use cake strips.
In a separate medium bowl, beat the wet ingredients together and add lemon zest.
Image credit: Preppy Kitchen on Youtube
Mix to combine the wet ingredients with the dry mixture.
When mixed evenly, fold in the dried raspberries and mix until just combined.
Pour and divide the batter mixture evenly into the cake pans.
Bring the mixture to a simmer.
When it starts to simmer, reduce the heat by half for about three minutes.
When done, strain and place in a small bowl to chill.
Next, add the melted and cooled white chocolate and mix until incorporated and smooth.
Transfer both buttercream batches into separate piping bags and snip the tips off.
Then, add the 2 piping bags into a bigger piping bag fitted with a large round tip.
Add 1/3 cup of sugar and continue beating the mixture until soft peaks form.
In a medium-sized saucepan on medium-high heat, add the remaining sugar and 1/3 cup of water.
Stir until the sugar melts and becomes clear.
When the temperature reads 235240F, drizzle the sugar immediately.Turnthe mixer until the meringue is cooled.
Next, add in room temperature butter, one tablespoon at a time.
Then, add in salt and vanilla.
Beat continuously until the butter is combined and the mixture is silky in consistency.
When done, divide the mixture into 5 bowls.
Add food coloring to each batch, but keep one bowl white to achieve a gradient look.
Whip the frosting and transfer it to piping bags separately.
For the hearts, line up 3 printable heart sheets as a guide.
Add a layer of parchment paper over the sheets.
Microwave the candy melts and transfer them to a piping bag.
Snip off the tip of the bag and pipe hearts according to the heart guides.
Let it cool and harden.
Pipe the pink/white chocolate buttercream between each cake layer to assemble.
Once chilled, start adding the Italian buttercream and use the white to make the gradient effect.
Work your way up from the bottom to the top.
Smoothen the buttercream with an offset spatula.
Lastly, decorate with the heart candy melts.
