1. Bake the Cake:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Add a few drops of red gel food coloring to achieve a vibrant pink hue.
5. Pour the batter into the prepared pan and spread evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

2. Make the Cream Filling:

1. In a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
2. Add vanilla extract and heavy cream, beating until light and fluffy.

3. Assemble the Cakes:

1. Use a heart-shaped cookie cutter to cut out heart shapes from the cooled cake. You should get about 12 hearts.
2. Spread or pipe cream filling onto half of the hearts. Place another heart on top to create a sandwich. Chill in the refrigerator for 20 minutes to firm up.

4. Coat the Cakes:

1. Melt the white chocolate or white candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth.
2. Dip each heart cake into the melted chocolate, ensuring it’s fully coated. Place on a parchment-lined tray.
3. Melt the pink or red candy melts and drizzle over the coated cakes for decoration.

5. Let Set and Serve:

• Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.