1. Preheat oven to 350F. Line a ½ sheet pan with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, add butter, eggs, sugar, vanilla extract and milk. Whisk to combine. Add in the flour, baking powder and salt. Mix just until combined.

3. Pour batter into prepared pan. Evenly spread batter in pan with an offset spatula.

4. Bake in preheated oven for 10 minutes.

5. Remove from the oven and allow to cool for 15 minutes.

6. Flip cake out of pan. Place piece of parchment paper on top of cake, then place a large baking pan on top of the parchment paper. Carefully lift the pan up and flip over, so the cake turns out onto the baking pan.

7. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together all ingredients for the filling until smooth and creamy. Place the filling in a piping bag or zip-top bag with one corner snipped off.

8. Using a heart cookie cutter, cut out the cake into heart shapes.

9. Pipe the filling on half of the heart cakes. Place a non-filled heart cake on top.

10. In a large shallow bowl, add 2 ¼ cups white candy melts. Melt in 30 second increments in microwave, stirring in between each. Stir in the confectioners sugar. Add red food gel until your desired pink color is achieved.

11. Dip the cakes, one at a time into the melted chocolate, turning to coat both sides, and making sure the sides are coated. Use a slotted spatula to lift the cake out and place on a piece of parchment paper.

12. With the remaining ¼ cup white candy melts, melt in 30 second increments. Place in a piping bag or ziptop bag with one corner snipped off. Pipe circular swirls over top of the cakes. Allow the chocolate to harden, then enjoy!