Pretty Heart Cakes

Name: Pretty Heart Cakes
Ingredients: 1 pkg (16 oz) white cake mix; 1/4 cup raspberry jam; 1/2 cup heavy cream, whipped; None None FOR THE GLAZE; 1/2 cup powdered sugar, sifted, plus additional, for dusting; 1 tbsp milk; 1/2 tsp vanilla extract; 1/2 tsp butter, softened; None None Pink food color

9 ingredients

4 steps

Ingredients

1 pkg (16 oz) white cake mix
1/4 cup raspberry jam
1/2 cup heavy cream, whipped
None None FOR THE GLAZE
1/2 cup powdered sugar, sifted, plus additional, for dusting
1 tbsp milk
1/2 tsp vanilla extract
1/2 tsp butter, softened
None None Pink food color

Directions

1

Prepare the cake mix and bake in a 13 x 9-inch foil-lined baking pan according to package directions. Cool completely in pan on a wire rack.
2

Using a 3-inch heart-shaped cookie cutter, cut out 14 hearts from the cake. Spread jam and cream on 7 cake pieces. Top with remaining pieces to sandwich together.
3

For the glaze, combine powdered sugar, milk, vanilla and butter in a heatproof bowl. Stir over a saucepan of gently simmering water until glaze is smooth. Tint with food color.
4

Spoon glaze over cakes. Let stand until set. Dust with additional powdered sugar.