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Childhood favorites come to life with these homemade heart-shaped treats. Soft vanilla cake surrounds a fluffy marshmallow center, all wrapped in a crisp pink coating that breaks perfectly with each bite. Making them yourself means you can pick all the ingredients that go into this memory-making snack.
I couldn't believe my daughter's face when we first whipped these up together. She was shocked we didn't need to buy them! It's now our Valentine's tradition, and we've got our assembly system down pat - she handles some parts and I take care of others.
Key Ingredients Breakdown
- White cake mix (1 box): forms the ideal foundation for these sweet treats
- Sour cream (1 cup): keeps everything soft and prevents drying out
- Marshmallow creme (7 ounces): delivers that classic cloud-like interior
- Almond bark (32 ounces): gives you a trouble-free coating that sets nicely
- Eggs and butter at room temp: needed for the best texture results
- Pink gel food coloring: won't mess up your coating like liquid colors can
Crafting Your Sweet Treats
- Step 1: Cake Foundation
- Set your oven to 350°F first thing. Put parchment in your pans with extra hanging over for grabbing later. Mix your cake mix and sugar, then add wet stuff until barely combined. Throw in flour and sour cream last, and mix till you've got a velvety batter. Spread it thin in your pans - thinner layers make treats that taste more like the real deal.
- Step 2: Whipping The Center
- Whip marshmallow creme with butter for about 3 minutes until it looks really airy. Add powdered sugar bit by bit, waiting between additions. Drop in vanilla and salt, then adjust thickness with cream until it's just right for piping and holds its shape nicely.
- Step 3: Putting It Together
- Cut heart shapes from your cooled cake, starting at the edges to get as many as possible. Pipe filling in circles on half your hearts, leaving a tiny space around the edge. Put the other hearts on top and press down slightly so filling reaches the edges. Pop them in the freezer until hard.
- Step 4: Coating Magic
- Melt almond bark in small microwave bursts, stirring often. Add some shortening for extra shine and smoothness. Keep some white for drizzling later, and color the rest pink. Let it cool a bit - too-hot coating will turn your filling to soup.
- Step 5: Final Flourish
- Dunk each frozen cake fully, letting extra coating drip off. Set on parchment to harden. Once they're firm, drizzle the white coating you saved in zigzags across the top.
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My mom always taught me to check if coating was ready by dipping a spoon back - it should get firm within 30 seconds.
Smart Assembly Tricks
Temperature control makes everything go smoother. Cold cake cuts clean, filling at room temp spreads without fighting you, and frozen assembled treats dip without falling apart.
Nailing The Coating
Getting that perfect outer layer comes down to timing and heat. If it's too hot, your coating will run thin and see-through. Too cold and you'll get clumps. You want it flowing like warm honey for best results.
Keeping Them Fresh
These treats can sit out for up to a week if you keep them in something airtight. The coating works like a seal to lock moisture in the cake.
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I've made these treats for years, and I've found that taking your time and watching your temperatures gives the best look. Everyone's always shocked when I tell them they're not from a package. There's something really special about bringing back those childhood flavors while creating brand new memories around your kitchen table.
Frequently Asked Questions
- → Can I prepare these in advance?
- Definitely, store them in an airtight container for about 5 days at room temperature or up to 2 weeks in the fridge.
- → Why should cakes be frozen before dipping?
- Freezing firms up the cakes, making them easier to dip without breaking apart in the almond bark.
- → Can I swap almond bark with regular chocolate?
- You could, but almond bark is simpler to work with as it sets faster and stays stable at room temp.
- → Why gel-based food coloring is needed?
- Gel coloring avoids the grainy mess liquid coloring can cause since it's oil-based and doesn't make the almond bark gritty.
- → Can I freeze the finished cakes?
- Sure can! Put them in an airtight container with wax paper layers, and freeze for up to 2 months.