Little Debbie Conversation Hearts

Ingrédients

Vanilla Almond Snack Cake

2½ cups (300 g) all-purpose flour

2½ tsp baking powder

½ tsp kosher salt

¾ CUp (170 g) unsalted butter, room temperature

1¾ cups (350 g) granulated sugar

4 large eggs, room temperature

1 Tbsp pure vanilla extract

¼ tsp almond extract

1 cup (240 ml) whole milk, room temperature Instructions

Marshmallow Buttercream Filling

Ingredients

1 cup (2 sticks / 226 g) unsalted butter, room temperature

1 (7 oz / 198 g) jar marshmallow crème

1½ cups (180 g) powdered sugar, sifted

1 tsp pure vanilla extract

¼ tsp almond extract

Pinch of salt

White Chocolate Coating

4 (10 oz) bags Ghirardelli white chocolate melting wafers? (you won't need all of it, but this allows for multiple colors)

2 tsp neutral oil per 10 oz bag (avocado or vegetable oil)

Instructions

Vanilla Almond Cake

1. Preheat oven to 350°F (175°C). Line two ½ sheet pans (17¼ x

12¼ in) with parchment and lightly grease.

Whisk together flour, baking powder, and salt.

In a large bowl, beat butter and sugar for 2-3 minutes, until pale and fluffy.

Add eggs one at a time, mixing well after each. Mix in vanilla and almond extract.

Alternating, add dry ingredients and milk, beginning and ending with dry. Mix just until smooth, do not overmix.

Spread batter into a thin, even layer.

Bake 10-12 minutes, until set, lightly golden at the edges, and a toothpick inserted comes out clean.

Cool completely before cutting.

Marshmallow Buttercream Filling

Beat butter until very light and creamy, 2-3 minutes.

Add marshmallow crème, powdered sugar, vanilla, almond extract, and salt.

Beat until smooth, fluffy, and spreadable.

Assemble

1. Use a heart-shaped cookie cutter to cut about

30 hearts (yielding ~15 sandwich cakes, depending on size).

Pipe or spread about 2 Tbsp filling onto half of the hearts.

Top with remaining hearts and chill 30 minutes to firm before dipping.

White Chocolate Coating

1. Melt chocolate and oil in the microwave in 15-second bursts, stirring until fully smooth.

2. If using gel food coloring, add it gradually after the chocolate is melted ? (see Coloring & Decorating Notes below).

3. Dip each cake into the coating and remove with a fork. Scrape the bottom of the cake along the side of the bowl to remove excess chocolate.

4. Transfer to parchment and let set completely. &If the coating thickens as you work, rewarm gently in 10-second bursts.

5. As the coating sets, use a small knife to clean up any excess chocolate around the edges for a more defined shape.

6. Once fully set, use a pink edible food-safe marker to write the messages.

Coloring & Decorating Notes (Please Read)

I normally don't recommend coloring chocolate, because introducing moisture can cause it to seize and turn thick or grainy.

For these cakes, I couldn't find candy melts in the exact pastel colors I wanted, so I made an exception and used AmeriColor gel food coloring (pistachio, soft pink, regal purple, and lemon yellow). I only used a very small amount, and it worked well for these soft pastel shades.

Notes

Important tips:

Do not use liquid food coloring, it will cause the chocolate to seize.

If you can find candy melts in the colors you want, that's always the better option and will give the most uniform color.

If coloring chocolate, use gel food coloring sparingly and mix gently.