f your heart-shaped cake pans vary in size from those used in the recipe, your yield may vary. Bake the cakes in batches, if necessary, and cool the pans before reusing.

You can use dark or semisweet chocolate instead of white chocolate, if desired.

If the white chocolate mixture starts to harden before you’re done decorating the cakes, microwave in 30-second increments to soften. You can also melt the chocolate in a saucepan over low heat instead of in the microwave.