Preheat the oven to 350°F. Spray and line two 18×13-inch half sheet pans with parchment paper.

In a stand mixer or using a hand mixer, combine the cake mix, corn starch, sugar, water, eggs, vanilla, and oil until mixed, about 1 minute.

Add flour, salt, and sour cream. Mix on medium until smooth, 2-3 minutes.

Divide the batter evenly between both pans and smooth it out. These cakes will be thin. Bake for 15-18 minutes, or until fully cooked. Let cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.

In a stand mixer or with a hand mixer, beat marshmallow creme and butter on medium-high speed until smooth, about 1 minute.

Add powdered sugar, vanilla, salt, and 2 tablespoons of heavy cream or milk. Mix on medium speed until smooth. Add more cream if needed until it’s spreadable but not too thin.

Once the cake has cooled, cut out 32 hexagons using a 2-inch cookie cutter. Dip the cutter in flour between cuts to avoid sticking.

Spread filling on half of the hexagons and top with another. Place on a lined jelly roll pan and freeze for 1 hour or up to 24 hours. The longer they freeze, the easier they are to work with.

In a large heatproof bowl, melt the almond bark in 30-second intervals, stirring in between until fully melted. Stir in Crisco until smooth. Let cool for 3-5 minutes before dipping the cakes.

In a small bowl, melt the chocolate wafers and pour into a piping bag with a small round tip.

Dip the frozen cakes into the melted almond bark and place on a cookie rack covered in wax or parchment paper. Let set for 10 minutes.

Drizzle with melted chocolate in arched lines to create the classic design.