Valentine’s Day Heart Cakes

The night before, prepare the cake batter as directed on the back of the box. (I used the egg white only recipe.) Pour the batter into two jelly roll pans that have been sprayed with cooking spray. Bake in a preheated 350 F oven for about 30 minutes or until they are lightly golden brown and a toothpick comes out clean in the middle. Remove from oven and allow cakes to cool. Once fully cooled, cover the cakes with plastic wrap and set aside for the next day.

The next day, uncover the cake for an hour or so. I don’t know if this is 100% necessary but I think it helped me. Use a heart-shaped cookie cutter to cut the cake. Place half of the hearts on a wire rack. Set the others aside on a work surface.

Begin working on the cream filling. Combine 1/2 cup shortening, the Marshmallow Fluff, powdered sugar and vanilla in a medium bowl using a hand mixer. Mix together hot water and salt in another bowl. Add this into the shortening mixture. Mix for 2 minutes or until completely combined and fluffy. The filling will be thick. Place filling into a pastry bag or sandwich bag.

Cut the corner off of the sandwich bag (if using a sandwich bag instead of a pastry bag) and pipe a tablespoon and a half or so of filling onto half of the hearts. Top with the second heart to make a sandwich. Press down gently.

Next, place one bag of the candy melts into a microwaveable bowl. Place the bowl in the microwave for 30 second on high. Take it out and stir. Place it back into the microwave for 30 seconds again on high. Continue with 30 second heating intervals until the melts are completely melted. Add in 1/4 cup of shortening. Stir until the shortening is melted and combined into the candy melts. **Note: I did this twice since the candy melts eventually harden as you are coating the cakes. It is easier to work in 2 small batches.

Dip the cakes into the candy melts or “frost them” with a small spatula. After the cakes are coated, melt the almond bark the same way you melted the candy melts in the microwave. You don’t need any shortening to thin the almond bark. Using a spoon, drizzle the almond bark over the coated cake hearts.

Enjoy!