1. Prepare 9″ heart shaped pan.  Spray with cooking spray and line bottom with parchment paper. Spray paper. Line mini cheesecake pan or cupcake pan with cupcake liners.  Set aside while preparing cake batter.
2. Preheat oven to 350 degrees.
3. In large mixing bowl fitted with beater attachment, add all cake ingredients together, beat for two minutes until smooth.
4. Fill heart pan filling  1/2 of the pan.  Using a piping bag fill 2″ cheesecake pan or cupcake pan with remaining batter filling 1/2 full.
5. Bake heart pan at 350 for 28-30 minutes and mini’s for 15 minutes or until centers picked with toothpick comes out clean.
6. Allow to cool, remove from baking pans on cooling rack.

Make frosting:

In large mixing bowl fitted with paddle beater , whip together butter and cream cheese until creamy.  Add jam, extracts with 2 cups confectioners sugar.  Whip until sugar is blended, add 2 cups more and continue beating until all confectioners sugar is blended.

Frosting heart cake:

1. Cut cake in half horizontally making two cakes. (freezing cake for 20 minutes will help slice the cake in half).
2. Place bottom of cake on cake stand or serving dish, brush with melted jam. Add 1 cup of frosting, smooth to edges of cake until covered.  If you want thicker layer add more frosting.
3. Place top of heart cake on top of frosted layer brush with jam.  Spread frosting over top and sides of cake getting as smooth as you can.  This will be covered with rosettes.
4. Place remaining frosting into a large disposable piping bag fitted with tip 1M. Pipe rosettes over the top of the cake, starting on the outer edge of cake all around, then fill in center of cake.  Pipe rosettes in two rows on the sides of cake all around.
5. Frost mini cakes with one small rosette on the top of cake.  If desired, take the end of a piping tip and hollow out the center of the mini’s fill with frosting, then top with rosette.