Valentine Heart Snacks (Print Version)
# Ingredients:
→ Cake
01 -
1 cup sour cream with full fat
02 -
3 large eggs, should be at room temp
03 -
1 box of basic white cake mix
04 -
1 teaspoon vanilla essence
05 -
2 tablespoons of veggie oil
06 -
1 cup of regular sugar
07 -
1/2 teaspoon of coarse salt
08 -
1 cup and one-third amount of water
09 -
1 cup plain white flour
→ Filling
10 -
3/4 cup salted butter
11 -
7 ounces of marshmallow spread
12 -
1/4 teaspoon kosher salt
13 -
1 and a half teaspoons of vanilla flavor
14 -
Up to 4 tablespoons of heavy cream
15 -
2 full cups of powdered sugar
→ Coating
16 -
32 ounces of almond bark
17 -
Pink food dye (gel type)
18 -
3 tablespoons of Crisco shortening
# Instructions:
01 -
Blend all the cake ingredients until the batter is nice and smooth. Pour evenly into sheet pans lined with parchment paper. Bake at 350°F for 15 to 18 minutes, then let it cool and set it in the fridge.
02 -
Whip the marshmallow spread together with the butter. Slowly mix in your powdered sugar, vanilla, salt, and cream until it reaches that perfect spreadable texture.
03 -
Cut out 32 shapes (hearts) from the baked cake layers. Pair them up, add the filling between two, and press gently to make sandwiches. Pop them in the freezer for an hour.
04 -
Melt the almond bark and blend in the Crisco shortening. Keep a bit of the white coating aside. Use the rest to make the pink color by adding the food dye, then let it cool off slightly.
05 -
Take the frozen cakes, dip them into the pink coating, and let them set for about 10 minutes. Drizzle the white coating on top to finish them off.
# Notes:
01 -
Only use gel-based food color!
02 -
Keep cakes frozen before dipping them in coating
03 -
Thin cakes are what we’re going for here