Pink Valentine Heart Snack Cakes (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box white cake mix
02 -
1 cup granulated sugar
03 -
1 ⅓ cups water
04 -
3 eggs, room temperature
05 -
1 tbsp vanilla extract
06 -
2 tbsp vegetable oil
07 -
1 cup all-purpose flour
08 -
½ tsp kosher salt
09 -
1 cup full fat sour cream
→ For the Filling
10 -
7 oz marshmallow creme or fluff
11 -
¾ cup salted butter, room temperature
12 -
2 cups powdered sugar
13 -
1 ½ tsp vanilla extract
14 -
¼ tsp kosher salt
15 -
2-4 tbsp heavy cream, room temperature
→ For the Coating
16 -
32 oz almond bark
17 -
3 tbsp crisco (or vegetable oil/butter)
18 -
Pink gel food dye
# Instructions:
01 -
Preheat the oven to 350°. Spray and line two half sheet pans (18×13-inch) with parchment paper. Mix cake mix, sugar, water, eggs, vanilla and oil until combined. Add flour, salt and sour cream, mix until smooth.
02 -
Divide batter between pans and smooth. Bake thin cakes for 15-18 minutes until done. Cool at room temperature for 30 minutes, then refrigerate 30-60 minutes.
03 -
Beat marshmallow creme and butter until smooth. Add powdered sugar, vanilla, salt, and heavy cream. Mix until spreadable consistency.
04 -
Cut 32 hearts using a 3-inch cookie cutter. Spread filling on half the hearts and top with remaining hearts. Freeze for 1 hour.
05 -
Melt almond bark in intervals. Mix in crisco. Reserve some white coating for decoration. Add pink gel color to remaining coating.
06 -
Dip frozen cakes in pink coating, place on lined rack. After 10 minutes, drizzle with white coating in decorative pattern.
# Notes:
01 -
Ensure ingredients are at room temperature for best results
02 -
Only use gel-based food coloring to prevent chocolate from seizing
03 -
Cakes can be frozen before coating for easier handling