1. Butter and flour two heart cake pans. 
2. Preheat oven to 350° F.
3. Melt the butter in a glass measuring cup.
4. In a stand mixer or in a large bowl with a hand mixer add the cake mix to the bowl.
5. Add to the cake mix the water, eggs, and melted butter. 
6. Mix on low for 30 seconds.
7. Mix on medium for 2 minutes.
8. Divide the batter evenly in the two pans.
9. Bake in a 350° F oven for 25 minutes. (check at 20 minutes by putting a toothpick in the cake, if it comes out clean take it out of the oven. 
10. Allow cooling in the pan for 5 minutes.
11. Remove the cakes from the pan and cool them completely on a cooling rack.
12. When the cake is cool make the frosting and frost it. 

To Make the Frosting: 

1. Mix the softened butter in the mixer on low until the butter is creamy.  
2. Add the vanilla.
3. Slowly add the powdered sugar and the milk alternatively.  
4. Remove 1 and 1/2 cups of the white frosting to pipe the border.
5. Add the 2 drops of red food coloring to make a soft pink color.
6. Adjust the amount of milk and sugar to get the consistency you want for your cake.  You want the frosting to be stiff enough to pip but not so stiff that you can not spread. 

Decorating the Cake: 

1. If the bottom heart layer is too domed, with a created knife flatten the bottom layer. 
2. Spread a thin layer of white frosting onto the bottom layer of the cake with the offset spatula.
3. Set the second heart layer on top. Frost the sides and top of the cake with pink frosting.
4. Put the flower tip in a piping bag and the remaining white frosting. Pip a flower border on the top of the cake.
5. Add as many sprinkles to the top of the cake.