Pink Heart Snack Cakes

Almond Cake

1. Preheat your oven to 325°F. Line a sheet pan with parchment paper.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a food processor, pulse the sugar and almond paste until combined.
4. Add the butter to the processor and pulse until the mixture is creamy and fluffy. Add vanilla extract and pulse until combined.
5. Incorporate the eggs one at a time, pulsing after each addition. Stop and scrape down the bowl as needed.
6. Gradually add the flour mixture in two parts, pulsing after each addition until the batter is smooth.
7. Spread the batter evenly onto the prepared sheet pan. Bake for 12-15 minutes or until golden brown.
8. Let the baked sheet cool completely. Use a heart cookie cutter to cut into heart shapes.

Pink Coating

1. In a heatproof bowl, melt the White Confectionary Coating in the microwave in 30-second intervals, stirring after each interval, until fully melted.
2. Stir in the oil until smooth.
3. Remove ½ cup of the White Confectionary Coating and set it aside.
4. Add a small amount of pink gel coloring to the remaining White Confectionary Coating. Stir until you achieve your desired pink color.
5. Let the glaze cool slightly before using.

Assembly

1. Use a 3 inch heart cookie cutter to cut out approximately 32 heart shapes.
2. Spread jam on half of the hearts and top each with another heart to create a sandwich. Place the assembled cakes in the freezer to chill.
3. Once frozen, dip each heart completely into the pink coating. Place the coated cakes on a cookie rack to set.
4. Drizzle the cakes with reserved glaze and add Pink Crystal Sugar on the top.