White Chocolate Covered Cake Heart Bites Recipe

A light and fluffy vanilla sponge heart encased in a white chocolate shell. The perfect bite-sized valentines day bake!

These mini heart cakes are so easy and fun to make! You just need to bake a vanilla sheet cake, then use a cookie cutter to cut out the little heart shapes before covering them in white chocolate and decorating them. I went for a pink Valentine's theme but you could switch up the sponge shape and colours for any theme.

This recipe makes eight little heart cakes and you can use the leftover sponge to make cakepops or as the base of a trifle! They will stay fresh for around 4-5 days in an airtight container or you can freeze them for longer.

Makes 8 little heart cakes

1x vanilla sheet cake - find my recipe here; Easy Vegan Cakes - PDF DOWNLOAD | Clemie's Vegan Cakes

250g vegan white chocolate

2 tsp vegetable shortening or melted coconut oil

Pink or red vegan oil based food colouring

Vegan sprinkles for decorating

You will also need; two small microwavable bowls, two spoons, fork, sharp knife, baking paper, small heart shaped cookie cutter, two piping bags - optional

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How to make your cakes;

1. Using a sharp knife, carefully level the top of your cold sheet cake sponge so that it is nice and flat

2. Use your small heart cookie cutter to cut out heart shapes from the sponge. I got 8 from my sponge, but you may get more or less depending on how big your cutter is

3. Spread out a sheet of baking paper ready to place the chocolate covered shapes on to - this is where it gets a little messy!

4. Split the white chocolate and vegetable shortening between two microwavable bowls, so that each bowl has 125g of chocolate and 1tsp vegetable shortening in it

5. Heat gently in the microwave in 30 second bursts, stirring in between, until they are all melted together

6. Colour your melted white chocolate by mixing in a small drop of oil based food colouring. I made two different shades of pink, one light and one dark

7. Carefully balance the first heart sponge shape on your fork and using a spoon, cover the sponge shape in the melted chocolate

8. Gently place the chocolate covered heart cake on the baking paper to set and repeat, covering all the sponge shapes in the melted chocolate

9. Add the remaining melted chocolate into two small piping bags and drizzle over the chocolate covered sponges. You could also just drizzle with a spoon

10. Decorate your heart shaped cakes with sprinkles or other small vegan sweets

11. Leave to set in the fridge for 15-20 minutes, then they're ready to eat!

Tips & Tricks!

• Vegetable shortening is an 100% vegetable fat spread with no added water. I use Trex brand

• If you don't like white chocolate, you could dip them in dark or 'milk' chocolate instead but you won't be able to colour this

• My pink sprinkles are from Honeyberry International, they have a whole selection of freeze dried fruit and vegan sprinkles available! www.honeyberryinternational.com/?ref=clemievegancake

• To colour chocolate you need to use an oil based food colouring, not the liquid ones you find in supermarkets! I use Colour Mill - however not all their colours are vegan! They do clearly mark which are suitable so please double check

• I always use Moo Free chocolate for both my white and dark chocolates. You can order small 2kg coverture boxes from Coco's Pantry!

• You can order and download a copy of my ebook 'Easy Vegan Cakes' here for my vanilla sponge recipe and much more! Easy Vegan Cakes - PDF DOWNLOAD | Clemie's Vegan Cakes

• These are my heart shaped cookie cutters; https://amzn.to/3LTlq2L