1. Prepare the Cake Layers: Baking a Soft and Tender Base

1. Preheat Oven and Prep Pans: Preheat the oven to 350°F (175°C). Spray two 18×13-inch half sheet pans with nonstick cooking spray and line them with parchment paper for easy removal.
2. Combine Wet Ingredients: In the bowl of a stand mixer or using a handheld mixer, combine the boxed cake mix, sugar, water, eggs, vanilla extract, and oil. Beat on medium speed until well combined, about 1 minute.
3. Add Remaining Ingredients: Add in the flour, salt, and sour cream. Mix on medium speed until the batter is smooth and there are no lumps, about 2-3 minutes.
4. Divide and Bake: Divide the batter evenly between the two prepared sheet pans, spreading it into an even layer in each pan.
   • Tip: These cake layers will be thin.
5. Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
6. Cool: Remove the pans from the oven and allow the cakes to cool completely at room temperature for at least 30 minutes before proceeding. Then, place in the refrigerator to chill for 30-60 minutes for easier handling.

2. Prepare the Marshmallow Filling: A Light and Fluffy Center

1. Beat Butter and Marshmallow Creme: While the cakes are cooling, prepare the filling. In the bowl of a stand mixer or using a handheld mixer, beat the marshmallow creme and softened butter together on medium-high speed until smooth, about 1 minute.
2. Add Remaining Ingredients: Add the powdered sugar, vanilla extract, salt, and 2 tablespoons of heavy cream (or milk) to the bowl.
3. Mix: Mix on medium speed until everything is well combined and smooth. If the filling is too thick, add more heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency.

3. Assemble the Cakes: Creating the Heart Shapes

1. Cut Out Hearts: Once the cakes are completely cool, use a 3-inch heart-shaped cookie cutter to cut out 32 hearts from the two cake layers.
   • Tip: You should be able to get 16 hearts from each pan.
2. Spread Filling: Spread a generous layer of the marshmallow filling on top of 16 of the heart-shaped cakes.
3. Top with Cake: Top each frosted heart with another heart-shaped cake, creating a sandwich.

4. Freeze the Cakes: Ensuring a Clean Coating

1. Arrange on Pan: Place the assembled heart-shaped cakes on a jelly roll sheet pan (or a large baking sheet) lined with wax paper or parchment paper.
2. Freeze: Place the pan in the freezer for at least 1 hour to allow the cakes and filling to firm up. This will make them easier to dip in the chocolate coating.

5. Prepare the Coating: Melting and Coloring the Almond Bark

1. Melt Almond Bark: In a large heatproof bowl, melt the almond bark in the microwave in 30-second intervals, stirring well after each interval, until completely melted and smooth.
   • Tip: Be careful not to overheat the almond bark.
2. Add Crisco: Stir in the Crisco (or vegetable oil/butter) until it’s completely melted and incorporated into the almond bark. This helps to thin the coating and make it smoother.
3. Color the Coating: Remove about ½ to 1 cup of the melted white almond bark to a separate heatproof bowl. This portion will be used for drizzling later. To the larger portion of the melted almond bark, add about ½ teaspoon of pink gel food coloring and stir well until the color is uniform.
   • Important: Make sure the food coloring is oil-based, or it could cause the chocolate to seize.
4. Cool Slightly: Allow the pink-colored almond bark to cool for 3-5 minutes before dipping the cakes. This will help the coating adhere better and prevent it from being too runny.

6. Dip and Decorate: Creating the Final Masterpiece

1. Dip Cakes: Remove the frozen heart-shaped cakes from the freezer. Dip each cake completely into the pink melted almond bark, ensuring it’s fully coated. You can use a fork or tongs to help with this process.
2. Remove Excess Coating: Let the excess coating drip off, and then place the dipped cakes onto a cookie rack lined with wax paper or parchment paper.
3. Set and Decorate: Allow the chocolate coating to set for about 10 minutes. Then, drizzle the reserved white almond bark over the top of the cakes in random circles or any pattern you like.
   • Tip: If the white almond bark has solidified, you may need to reheat it briefly in the microwave.
4. Chill (Optional): You can place the decorated cakes in the refrigerator for a short time to help the coating set completely.