Preheat oven to 350 degrees. Lightly spray two 6-cup mini heart silicone mold with non-stick cooking spray.

Prepare cake batter according to the box's instructions.

Fill each heart cavity ⅔ full with cake batter.

Bake for 15-17 minutes.

Remove from oven and allow to cool for 10 minutes in pan.

Once cooled slightly, gently push out cake from heart cavity.

Place on a wire rack to cool completely.

Once cooled, cut off top dome portion of the cakes using a serrated knife.

To make the white chocolate ganache, combine white chocolate, heavy whipping cream corn syrup and food dye in a microwave safe bowl.

Heat in microwave on high for 1 minute.

Let sit for 5 minutes then stir until melted and smooth. If not quite smooth, reheat bowl for 15 second increments, stirring after, until smooth.

Pour glaze over cakes, the tap the rack slightly so that the glaze will even out.

Sprinkle with sprinkles.

Carefully transfer cakes to a lined baking sheet using a spatula. Let sit for 2-4 hours at room temperature or refrigerate for 1 hour until glaze is dry to the touch.

Place remaining glaze in a plastic bag and snip the edge.

Write out XO onto parchment or wax paper. Let sit for 2-4 hours or refrigerate until firm.

Carefully transfer letters to cakes when dry and serve.