Pink Heart Snack Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 box white cake mix
02 -
1 cup granulated sugar
03 -
1 ⅓ cups water
04 -
3 eggs, room temperature
05 -
1 tablespoon vanilla extract
06 -
2 tablespoons vegetable oil
07 -
1 cup all-purpose flour
08 -
½ teaspoon kosher salt
09 -
1 cup full fat sour cream
→ Marshmallow Filling
10 -
7 oz marshmallow creme or fluff
11 -
¾ cup salted butter, room temperature
12 -
2 cups powdered sugar
13 -
1 ½ teaspoons vanilla extract
14 -
¼ teaspoon kosher salt
15 -
2-4 tablespoons heavy cream, room temperature
→ Coating
16 -
32 oz almond bark
17 -
3 tablespoons crisco (or vegetable oil or butter)
18 -
Pink gel food dye (must be gel based)
# Instructions:
01 -
Preheat the oven to 350°F and spray and line two half sheet pans (18×13-inch) with parchment paper. In a stand mixer or using a handheld mixer, combine the boxed cake mix, sugar, water, eggs, vanilla and oil until mixed, about 1 minute. Add flour, salt and sour cream and mix on medium until smooth and lump-free, 2-3 minutes.
02 -
Divide the batter evenly between both pans and smooth (cakes will be thin). Bake for 15-18 minutes until cooked through. Cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.
03 -
Beat marshmallow creme and butter on medium-high speed until smooth, about 1 minute. Add powdered sugar, vanilla, salt, and 2 tablespoons of heavy cream. Mix on medium speed until smooth, adding more cream as needed for a spreadable but not too thin consistency.
04 -
Cut out 32 hearts using a 3-inch cookie cutter. Spread filling on half of the hearts and top with remaining hearts. Place on a lined sheet pan and freeze for 1 hour.
05 -
Melt almond bark in 30-second intervals, stirring between each, until fully melted. Stir in the crisco until smooth. Reserve ½-1 cup of white almond bark for decoration. Add pink gel food dye to the remaining bark and let cool 3-5 minutes.
06 -
Dip frozen cakes in pink chocolate and place on a parchment-lined cooling rack. Let set for 10 minutes, then drizzle with reserved white chocolate in random circles for decoration.
# Notes:
01 -
Use gel-based food coloring only, as other types can cause the chocolate to seize
02 -
All ingredients should be at room temperature for best results
03 -
Freezing the assembled cakes makes them easier to dip in chocolate