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Whip up some childhood magic with these DIY heart-shaped treats. Every mouthful delivers soft vanilla cake wrapped around a pillowy marshmallow middle, topped with a delightful pink candy shell that's just right for Valentine's Day.
These cute little cakes bring back those sweet childhood memories while letting you make them with love at home. Making and sharing them adds an extra sprinkle of happiness to your baking time.
Must-Have Components
- All-purpose flour (2 cups): Makes up the soft cake structure
- Granulated sugar (1½ cups): Adds just enough sweetness
- Unsalted butter (1 cup): Gives a luscious, damp feel
- Large eggs (4): Builds texture and depth
- Buttermilk (1 cup): Creates super soft cake
- Pure vanilla extract (2 teaspoons): Boosts taste
- Baking powder (2 teaspoons): Helps it rise nicely
- Fine sea salt (½ teaspoon): Cuts through sweetness
- Marshmallow fluff (7 oz): Makes a fluffy center
- Unsalted butter (1 cup): Brings creaminess to filling
- Powdered sugar (2 cups): Makes it sweet and holds shape
- Pure vanilla extract (1 teaspoon): Adds taste to filling
- Fine sea salt (pinch): Rounds out the flavor
- Pink candy melts (24 oz): Creates the outside layer
- White candy melts (4 oz): Adds pretty patterns
- Coconut oil (2 tablespoons): Makes coating flow better
Cooking Directions
- Get the Cake Ready:
- Put parchment in pan. Whip butter till puffy, mix in sugar bit by bit. Add eggs one after another. Switch between flour mix and buttermilk. Push out air pockets.
- Cook it Right:
- Pour mix in pan, level it out. Bake until it's golden and done.
- Whip up the Middle:
- Beat butter until airy. Mix in fluff and sugar slowly. Add vanilla and salt, keep mixing till fluffy.
- Finish with Coating:
- Dunk frozen cakes into pink coating. Add white zigzags on top.
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Watching your temps and timing carefully will get you the right feel in these throwback treats. Each part builds toward making something that looks store-bought but tastes way better.
Ways to Serve
Stack them on fancy plates with fresh berries and mint leaves. Put them next to handwritten notes at party spots. Set them up in heart shapes as table decorations.
Mix It Up
Switch vanilla for almond or rose flavor. Put fruit taste in the middle part. Pick different colored coatings. Throw in a chocolate layer for cocoa fans.
Keeping Them Fresh
Store in tight containers with paper between layers. They'll stay good for 2 days on the counter or 7 days in the fridge. Cakes without coating can freeze for a month.
These Valentine's Day snacks bring happiness both in making and giving. Seeing someone smile when they bite into your homemade version makes all the work worth it.
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Frequently Asked Questions
- → Can these be made ahead of time?
- Of course! Store them in a sealed container for a few days, or freeze them if you need more time.
- → Why should the ingredients be at room temperature?
- It helps mix everything smoothly, so your cake turns out soft and evenly textured.
- → Can I change the candy colors?
- Sure! Use any colors you like to match your theme or celebration.
- → What’s the point of freezing the cakes before coating?
- Freezing keeps them firm, making it easier to coat without falling apart.
- → Can I make them in other shapes?
- Definitely! While hearts are cute, stars, circles, or other designs will work great too.