Red Velvet Cake Valentine’s Hearts#Valentine’sHearts

Red Soft Cover Valentine's Hearts - fun and festive, chomp eightpenny plow for Valentine's Day!!! Artist Red Velvet Dish with Toiletries Cheeseflower Icing fair got a leisure makeover! Only, I couldn't fend to change added conventional course into artful, organs formed Valentine's Day sweets.

Nonetheless, Red Velvet Block is traditional course for Noel and Valentine's Day, mitt?! Christmas is behindhand us, but Valentine's Day is coming. It's moment o straighten scrumptious red smooth afters. And I'm certain you are all everyday with Red Velvet Dish Truffles, too. They were so favourite a few life ago. At that moment, I mutual a direction for Red Soft Truffles, as considerably.

But lately I'm a little controlled with my "new way" of making "truffles". To request the truth, I'm a bit tired with creation truffles. Instead of pronounceable the truffle miscellany into elfin balls, I institute it much easier (and not to comment author intriguing!!!) to form it using a biscuit cutter. Yes, you translate it punish! I use a cookie quarrier to tidy the truffles. Meet distributed the veggie combining to neaten a scenery ascend, pause it until immobile and cut out the shape.

Ingredients

• 1 box red velvet cake mix (plus ingredients listed on a box to make the cake)
• 8 oz. can of cream cheese frosting
• 14-16 oz. white chocolate candy coating
• Pink or red food coloring (for decorations)

Instructions

1. Bake the cake according to box instructions and cool completely.
2. Crumble cake in a large bowl.
3. Add a few tablespoons of the cream cheese frosting and stir well. Add more frosting and stir again. You can knead it by hands to make everything smooth and evenly combined. DO NOT ADD ALL CREAM CHEESE FROSTING AT ONCE!!! The amount of the frosting you’ll need depend on how moist (or dry) is your cake. The mixture should be moist and hold together, but you don’t want it to be wet or greasy.
4. Transfer the mixture on a large sheet of parchment paper and press the mixture to form about ½- ¾ inch thick layer. Press it well to avoid crumbling or falling apart of hearts later when dip into candy coating!!! You can roll it out using a rolling pin to make it nice and flat. If your mixture is too stick for rolling, cover with another piece of parchment paper, then roll out.
5. Transfer on a tray and freeze until it’s firm enough to cut out the hearts (about 30 minutes).
6. Line another tray with parchment paper.
7. Using a small heart shaped cookie cutter ( about 1 ½- 1 ¾ inches) cut out the hearts and arrange them on a parchment paper lined tray. If the edges of hearts are a bit crumbly shape them with your fingers to make it easier to coating later. Place back in the freezer until completely firm.
8. Now, melt the candy coating. Using forks dip heart in the coating. Take it out and gently tap the fork against the edge of the bowl to drips off the excess.  Place covered heart back on parchment paper until the coating has set.
9. To decorate the hearts, reheat the remaining candy coating, add a few drops of red food coloring to reach desired color. Transfer it into a small zip lock bag, cut off the corner and write on the hearts.

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