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.