Pretty Heart Cakes - cooking recipe

Ingredients

1 pkg (16 oz) white cake mix
1/4 cup raspberry jam
1/2 cup heavy cream, whipped
None None FOR THE GLAZE
1/2 cup powdered sugar, sifted, plus additional, for dusting
1 tbsp milk
1/2 tsp vanilla extract
1/2 tsp butter, softened
None None Pink food color

Preparation

Prepare the cake mix and bake in a 13 x 9-inch foil-lined baking pan according to package directions. Cool completely in pan on a wire rack.
Using a 3-inch heart-shaped cookie cutter, cut out 14 hearts from the cake. Spread jam and cream on 7 cake pieces. Top with remaining pieces to sandwich together.
For the glaze, combine powdered sugar, milk, vanilla and butter in a heatproof bowl. Stir over a saucepan of gently simmering water until glaze is smooth. Tint with food color.
Spoon glaze over cakes. Let stand until set. Dust with additional powdered sugar.