Pink Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 cup sour cream (full fat)
02 -
2 tablespoons vegetable oil
03 -
½ teaspoon kosher salt
04 -
3 eggs at room temperature
05 -
1 tablespoon vanilla extract
06 -
1 box white cake mix
07 -
1 cup sugar
08 -
1 ⅓ cups water
09 -
1 cup all-purpose flour
→ Marshmallow Filling
10 -
7 oz marshmallow fluff or creme
11 -
2 cups powdered sugar
12 -
¼ teaspoon kosher salt
13 -
1 ½ teaspoons vanilla extract
14 -
¾ cup salted butter (softened)
15 -
2-4 tablespoons heavy cream, not cold
→ Coating
16 -
32 oz almond bark
17 -
Pink gel food coloring (gel required)
18 -
3 tablespoons crisco (or use butter or vegetable oil)
# Instructions:
01 -
Heat your oven to 350°F, then grease and line two 18×13-inch sheet pans with parchment paper. In a mixing bowl, blend the sugar, cake mix, eggs, water, vanilla, and oil on low for a minute. Toss in the flour, sour cream, and salt, then mix on medium speed for 2-3 minutes until no lumps remain.
02 -
Divide the batter equally between the pans and spread evenly (they'll bake into thin layers). Cook for 15-18 minutes, or until set. Cool for half an hour on the counter, then chill them in the fridge for 30-60 minutes.
03 -
Cream the marshmallow fluff and butter on medium-high speed until it's silky. Mix in the powdered sugar, vanilla, and salt. Add 2 tablespoons of cream and blend until smooth, adjusting the cream as needed until it's easy to spread but not runny.
04 -
Slice out 32 heart shapes using a 3-inch cutter. Spread filling onto half of the hearts and sandwich them with the others. Lay them on a prepared sheet pan and freeze for an hour to firm up.
05 -
Melt your almond bark in the microwave, stopping and stirring every 30 seconds, until smooth. Stir in the crisco. Scoop out ½-1 cup of white bark for decoration later, and tint the remaining bark pink with the food dye. Let cool for 3-5 minutes before dipping.
06 -
Dip the chilled heart-shaped cakes into the pink coating, then place them on a cooling rack lined with parchment. Let sit for 10 minutes. Drizzle them with the reserved white almond bark, making fun, swirling patterns.
# Notes:
01 -
Stick with gel food color only, or your melted chocolate might clump.
02 -
If everything is at room temperature, it'll mix better.
03 -
Popping the hearts in the freezer makes them much simpler to coat.