Valentine's Copycat 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 tbsp vanilla extract
06 -
2 tbsp vegetable oil
07 -
1 cup all-purpose flour
08 -
½ tsp kosher salt
09 -
1 cup full fat sour cream
→ Filling
10 -
7 oz marshmallow creme
11 -
¾ cup salted butter
12 -
2 cups powdered sugar
13 -
1 ½ tsp vanilla extract
14 -
¼ tsp kosher salt
15 -
2-4 tbsp heavy cream
→ Coating
16 -
32 oz almond bark
17 -
3 tbsp crisco
18 -
Pink gel food dye
# Instructions:
01 -
Mix cake ingredients until smooth. Divide between lined sheet pans. Bake at 350°F for 15-18 minutes. Cool and chill.
02 -
Beat marshmallow creme and butter. Add powdered sugar, vanilla, salt, and cream until spreadable.
03 -
Cut 32 hearts from cake. Fill and sandwich. Freeze 1 hour.
04 -
Melt almond bark with crisco. Reserve some white, color rest pink. Cool slightly.
05 -
Dip frozen cakes in pink coating. Set 10 minutes. Drizzle white coating.
# Notes:
01 -
Must use gel food coloring
02 -
Freeze before coating
03 -
Cakes are intentionally thin