Pink Heart Cakes (Print Version)

# Ingredients:

→ Cake

01 - 1 cup sour cream, full fat
02 - ¾ teaspoon kosher salt
03 - 1 ⅓ cups water
04 - 1 bag white cake mix
05 - 1 cup sugar, fine granules
06 - 3 room-temperature eggs
07 - 2 tablespoons vegetable oil
08 - 1 heaping tablespoon vanilla
09 - 1 cup standard flour

→ Marshmallow Filling

10 - ¾ cup butter, softened
11 - 7 oz marshmallow fluff
12 - 2 to 4 tablespoons heavy cream, softened
13 - 2 cups powdered sugar
14 - ¼ teaspoon kosher salt
15 - 1 ½ teaspoons vanilla flavoring

→ Coating

16 - Pink gel coloring (must not be liquid)
17 - 3 tablespoons crisco, butter, or oil
18 - 32 oz almond bark

# Instructions:

01 - Turn the oven on to 350°F. Line two 18×13-inch sheet pans with parchment and coat with cooking spray. Grab a stand or hand mixer to mix the cake mix, sugar, water, eggs, oil, and vanilla for about a minute. Slowly add flour, salt, and sour cream, beating on medium speed until silky and lump-free for 2 to 3 minutes.
02 - Pour the batter equally into both pans and even it out. Bake for around 15 to 18 minutes, just until done. Let the layers cool for half an hour on the counter, then move them to the fridge for 1 hour max.
03 - Using a mixer on medium-high speed, blend the marshmallow fluff and butter until smooth, about a minute. Add in powdered sugar, salt, vanilla, and a few tablespoons of cream. Adjust with more cream if needed, but keep it thick enough to hold its shape when spread.
04 - Cut 32 heart shapes using a cookie cutter (3 inches wide). Spread filling on half, then sandwich with the other half. Place these on a parchment-lined tray and freeze for about an hour to firm up.
05 - Melt the almond bark using short bursts in the microwave (30 seconds each), stirring in between until smooth. Mix in the crisco or preferred fat until everything's blended. Save about a cup of uncolored bark for adding details later. The rest can be dyed pink with the gel-based food color. Cool for a few minutes before using.
06 - Dip the frozen cakes into the pink bark and place them on a rack over parchment. Let them set up for about 10 minutes. Use the plain white chocolate you saved earlier to drizzle over them with swirling motions for decoration.

# Notes:

01 - Stick to gel colors, as liquid ones can ruin melted chocolate.
02 - Make sure all your ingredients are at room temperature to avoid complications.
03 - Freezing sandwiches the cakes and makes them easier to coat in chocolate.

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