HOW DO YOU MAKE A HEART SHAPED CAKE RECIPES

Steps:

• Preheat oven to 350°. Line one 8" round cake pan and one 8" square cake pan with parchment paper. Grease both with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla. In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients. Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely. Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Cut round cake down the center, then place cut sides on 2 adjacent sides of the square cake. Frost entirely with cream cheese frosting. If using, garnish with sprinkles and serve.

Steps:

• Preheat the oven to 350°F.
• Add all of the cake mix ingredients into a blender and blend until combined.
• Bake the cake for 25-30 minutes or until the center is completely cooked. Let it cool for another 15 minutes.
• In a large bowl, crumble the cake mix into very small pieces leaving zero large chunks.
• Add 3/4 of a can of cream cheese frosting and use a spoon to blend until it’s totally incorporated. You don’t want it to be too gooey, just the right texture to form balls.
• Roll the dough into 1 inch round balls. Add a strawberry Gusher in the center for an extra special treat.
• Line the balls on parchment or wax paper and place in the freezer for about 10 minutes.
• Using a 1 to 2 inch heart-shaped cookie cutter, place it over the cake ball and then press down. With the extra cake from the top use your fingers to mold it into the heart-shaped cookie cutter. Then remove the excess from the sides. You should have a nice heart-shaped cake pop when you remove the cookie cutter.
• Place the hearts on parchment paper and refrigerate for 1 hour or freeze for 15 minutes so they are firm enough to dip.
• Melt the candy coating in a heatproof bowl and remove just a few cake pops at a time from the refrigerator. Leave the other ones in there to stay firm. Dip the stick into the melted candy and the push it all the way into the cake pop.
• Dip the cake pop into the chocolate and use a spoon to coat every side. Gently tap the cake pop against the side of the bowl to remove the excess candy coating.
• Place the stick in a piece of foam, so that the cake pop can dry standing straight up. It should only take a few minutes to dry.
• If you’re using metallic spray, you can spray the cake pop while holding it in one hand.