Steps

1. In a bowl, combine Pancake Mix (80g) and Sugar (20g) and mix.
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2. Gradually add Milk (100ml) while mixing to prevent lumps.
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3. Add Melted Butter (20g) and Egg (1), and mix while lightly beating the egg.
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4. Lightly grease a frying pan with Vegetable Oil and heat over medium heat.
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5. Once the pan is heated, reduce to medium-low heat. Ladle some batter into the pan and tilt to spread thinly. (Key Tip!) Thinly spreading the batter will result in a more delicious finish.
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6. When the batter starts to bubble and form small holes, and is cooked to a semi-done state, peel the edges and fold into thirds.
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7. Transfer the cooked crepe to a cutting board or similar surface.
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8. Lightly grease the frying pan again with Vegetable Oil.
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9. Pour batter into the pan and, once semi-done, place the previously folded crepe on top and roll it up. Repeat this process until all batter is used.
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10. If the seam of the rolled baumkuchen is not sticking well, use some leftover batter from the bowl to coat the seam and cook to secure it. (Key Tip!) While cooking, press the dough against the mold to maintain the outer curved shape.
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11. Once all the batter is rolled and the entire baumkuchen has a nice color, transfer it to a cutting board or similar surface.
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12. Cover with plastic wrap to prevent drying and let it cool until it reaches room temperature.
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13. Once cooled, trim off both ends by 5mm to 1cm.
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14. Cut the remaining baumkuchen into 1cm to 1.5cm thick slices.
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15. Place the sliced baumkuchen on its side. Position a knife in the center to create an axis. Cut at a 45-degree angle.
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16. Aligning the cut sides of the longer pieces will form a heart shape. Repeat the process for the remaining slices by cutting at a 45-degree angle in the center and joining the cut surfaces to form hearts. (Key Tip!) Joining the cut surfaces creates a beautiful heart shape.
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17. Once the heart shapes are cut, use a Chocolate Pen to apply chocolate to the bottom surface and join the two halves of the baumkuchen together.
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18. Use a different colored Chocolate Pen to coat the sides and spread chocolate over the surface.
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19. Optionally, decorate with Heart Sprinkles or other toppings.
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20. If the chocolate has not set, refrigerate to harden.
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