Pink Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 ⅓ cups water
02 -
1 cup granulated sugar
03 -
1 box white cake mix
04 -
2 tablespoons vegetable oil
05 -
½ teaspoon kosher salt
06 -
1 tablespoon vanilla extract
07 -
1 cup all-purpose flour
08 -
1 cup full-fat sour cream
09 -
3 eggs, at room temperature
→ Marshmallow Filling
10 -
¾ cup salted butter, softened
11 -
7 oz marshmallow creme or fluff
12 -
¼ teaspoon kosher salt
13 -
1 ½ teaspoons vanilla extract
14 -
2-4 tablespoons heavy cream, room temperature
15 -
2 cups powdered sugar
→ Coating
16 -
3 tablespoons crisco (or substitute oil or butter)
17 -
32 oz almond bark
18 -
Pink gel food coloring (gel type only)
# Instructions:
01 -
Heat your oven to 350°F and line two large pans (18×13-inch) with parchment paper after spraying with nonstick spray. In a large bowl with a hand mixer or a stand mixer, blend cake mix, sugar, water, eggs, vanilla extract, and oil for about one minute. Toss in the flour, salt, and sour cream, and mix everything until smooth and creamy, around 2-3 minutes.
02 -
Pour the batter equally into both pans and smooth it out (it'll be a thin layer). Bake for 15-18 minutes, or until cooked all the way through. Let the cakes cool on the counter for 30 minutes, then stick them in the fridge for another 30-60 minutes.
03 -
Whip the marshmallow fluff and butter on medium-high speed until it's creamy, about one minute. Add the powdered sugar, vanilla, salt, and 2 tablespoons of cream. Keep mixing at medium speed, adding a little cream if you need to get it smooth but not too runny.
04 -
Use a 3-inch heart-shaped cookie cutter to cut out 32 heart shapes. Spread the marshmallow filling on half of the hearts, then cover them with the other half to make sandwiches. Arrange them on a lined pan and freeze them for an hour.
05 -
Melt the almond bark in the microwave by heating it in 30-second bursts, stirring each time, until smooth. Add crisco and stir until completely combined. Set aside ½ to 1 cup of almond bark for decoration. Mix some pink gel food coloring with the rest and let it cool a bit, around 3-5 minutes.
06 -
Dip the frozen heart cakes into the pink coating and place them on a parchment-covered cooling rack. Let them sit for 10 minutes to set, then drizzle the reserved white coating over the top in random patterns for decoration.
# Notes:
01 -
Use only gel food coloring to avoid ruining the chocolate by seizing.
02 -
Let all ingredients come to room temperature before starting for better mixing.
03 -
Freezing the hearts makes dipping them in melted chocolate way easier.