Procedure

1. Pour the egg and half the water into the blender's mixing bowl and add the Red Velvet Mix.
2. Mix with the paddle attachment for 1 minute on speed 1, then beat for 4 minutes on speed 2.
3. Pour in the rest of the water and oil, then mix.
4. Scrape the mixture off the sides of the bowl and beat for 2 more minutes on speed 2. Add food coloring to taste; the mixture should be darker.
5. Pour half of the mixture into a quarter-size baking sheet and bake at 180 °C for 15 minutes. Remove from the oven and let cool.
6. Cut out small and large hearts, arrange the small hearts evenly on a quarter-size baking sheet, and pour half of the mixture over them. Set the large hearts aside for assembly.
7. Bake at 180°C for 15 minutes or until the bread is cooked but still tender. Remove from the oven and let cool.
8. Once it has cooled, place a damp cloth over it and roll it up very carefully so that it doesn't break. Refrigerate.

Procedure and Assembly

1. Place a saucepan with all the ingredients for the filling and topping—except for the cream cheese and gelatin—over heat. Stir until the sugar dissolves; meanwhile, soak the gelatin in 5 times its weight in water. Once it has set, add it to the mixture and stir until dissolved using a whisk. Strain the mixture.
2. Place the cream cheese in a bowl (it should be soft at room temperature) and, using the previously prepared warm cream, mix until the mixture is smooth. Refrigerate for about 30 minutes.
3. Using the whisk attachment, beat until soft peaks form. Set aside.
4. Place the cooled Red Velvet cake on a tray, pour the cream cheese mixture over it, and spread it evenly with a spatula.
5. We arrange the large, pre-cut bread hearts in the center of the loaf, leaving no gaps between them.
6. Roll it up very carefully and make sure the edges stick together. Leave it rolled up in the refrigerator so it firms up (you can use the same damp cloth to keep it rolled up).
7. Remove from the refrigerator and decorate as desired.