Instructions

For the Hearts:

Preheat oven to 350F/180/C.

Spray mini hearts molds with non stick baking spray.

In a medium bowl, whisk together the cake mix, eggs, melted butter, milk and vanilla. Mix in the food coloring until well combined and evenly colored.

Divide the batter into the heart shaped molds, filling them 3/4 of the way full. You will most likely have a little batter left over.

Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 15 to 20 minutes.

Allow to cool in the pan for about 5 minutes then invert on to a wire rack and remove them from the heart molds. Let them cool completely. 

Once cool, trim them so each side of the heart is flat. We are going to want a row of them.

For the Sponge Cake:

Preheat the oven to 375F.  

Line a 15 by 10 by 1 inch baking sheet with parchment paper and spray with nonstick baking spray.  Set aside.

Dust a clean kitchen tea towel with powdered sugar and set aside.

In a small bowl, measure out flour, baking powder and salt.  Set aside to be sifted later.

Separate egg whites and egg yolks from three of the eggs into two large bowls.  

Reserve the other two eggs for later.  

Using a stand mixer with the whisk attachment beat the egg whites until white and frothy, and gradually add 1/4 cup of the granulated sugar.  

Beat until stiff peaks form (about 2-4 minutes)

Add the two remaining eggs to the egg yolks, and then beat with the electric mixer for 2-3 minutes.  

Add the remaining 3/4 cups granulated sugar, water, green food gel, and vanilla extract and then beat one more minute.  

Sift in the flour, baking powder and salt, and mix again on low until just combined.  Do not over mix.

Gently fold in the egg whites into the batter. Be patient, trying to keep as much air in the batter as possible.

Pour the sponge batter into the prepared baking sheet. 

Bake at 375 F for 10-12 minutes.  

The top will be golden and the cake will spring back when pressed in the center.

Remove the cake from the oven and quickly and confidently invert the pan onto the powder sugar coated tea towel.  Remove the parchment paper from the cake, and place a clean sheet of parchment on top of the inverted cake.  

Starting from the short end, roll up the cake with the parchment and tea towel and allow to cool completely, about 1 hour.

For the Filling:

Using a stand mixer with the whisk attachment beat the cream cheese and powdered sugar until smooth. Scrape down the bowl as needed.

With the mixer running on low, add the vanilla and green food gel and stream in the heavy whipping cream. 

Turn the speed up, and whip together until stiff peaks form.

Now the filling is ready to use as directed or for any other use.

You can put in fridge until ready to use. 

To Assemble:

Unroll your cake. You may or may not have cracks…and that is okay. There are usually cracks. 

That’s why we cover it with white chocolate and sprinkles. 🙂

Spread out the filling over the top of the sponge cake evenly, leaving a slight border on the long edges.  

With the top of the heart side down push one of the heart cake pieces into the filling.
Then repeat with as many cake hearts that will fit in there. Trying to make sure they are all in a straight row. 

You will most like need to trim a few inches off each side. Since we are not making a Swiss roll but just a roll so there will be no spiral and you won’t need all the cake. 

You are going to want the cake ends to touch when rolled up. 

Place the cake seam side down onto a large piece of plastic wrap, and wrap snuggly to hold the cake roll together.  

Refrigerate for at least three hours.

Unwrap and remove from fridge. 

For the White Chocolate Coating:

Remove from fridge and melt the candy melts and oil 30 seconds at a time until you can whisk it smooth.

Let cool for a few minutes.

Quickly frost the cake with the white chocolate coating as quick as possible coving the sides and top.

Immediately cover with sprinkles.

Put back in fridge for an hour. 

Then slice and serve.