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Take your time smoothing it into the top 'V' and to giving your cake a smooth point. Creases and joins can be smoothed over by gently rubbing.

To decorate the chocolate Valentine cake, use a metre each of gold and red ribbon. Apply the ribbon using sugar syrup and secure both in the top 'v' of the heart using melted icing, sugar syrup or royal icing. Using left over ribbon, make a bow. Adorn with either a real or good quality silk red rose. 

To decorate the white iced heart cake, purchase a suitable ribbon, clear with red hearts as shown, from your local cake decorating shop. Affix using sugar syrup. Knead 200g Orchard White Icing with red food colouring and roll out to approx. 1/2 cm thick. Use a heart shaped cutter (see details here). Reserve red icing off-cuts to make a centrepiece or use a posy pick in which to affix hearts. Do not push wire into cake. To support hearts, use florist’s wire covered in white stemtex (florist’s tape). Simply push into icing centrepiece.