Heart Cakes
1 (18.25 ounce/517.4 g) white cake mix
1 cup butter/margarine,
softened11 ounces (312 g) cream cheese,
softened1 1/2 teaspoons vanilla
24 ounces (680 g) confectioners' sugarred food coloringdecorations of your choice: candies, colored sugar
1. Prepare the cake mix according to the package directions.
2. Pour the batter into a 10″ x 15″ x 1/2″ (25 cm x 38 cm x 1 cm) jelly-roll pan lined with waxed paper. Bake at 350° F (175° C) for 20 minutes.
3. Cool the cake in the pan for 15 minutes, then turn it upside down onto waxed paper. Peel away the first waxed paper; cool the cake completely.
4. Line the jelly-roll pan with waxed paper. Using cookie cutters or cardboard patterns and a table knife, cut heart shapes out of the cake and place them on the jelly-roll pan in a single layer. Put the cakes in the freezer for 20 minutes.
5. Beat the butter, cream cheese, and vanilla in a large bowl until fluffy. Gradually beat in the confectioners' sugar for 5 minutes.
6. Stir in the red food coloring a few drops at a time to the desired shade. Spread the frosting over the tops and sides of the cake hearts.
7. Decorate the cakes with candies and/or colored sugar.
