Valentine cake pops
Follow our easy step-by-step guide to create charming, festive cake pops that are as fun to make as they are delicious to eat!
Ingredients
- 1 cake mix, (pick your favourite one)
- 20 lollipop sticks
- 12 oz white chocolate chips (or melting white chocolate)
- 15.6 oz Betty Crocker ready frosting (any flavour that complements your cake)
- pink or red food colouring
- 2 tbsp sprinkles of your choice
- heart-shaped chocolates or icing for decoration
- writing icing (optional)
Instructions
- Prepare the cake following your preferred recipe or package instructions. Let it cool completely.
- After the cake has cooled, break it into small crumbs in a large mixing bowl, making sure no big chunks remain.
- Scoop the entire tub of Betty Crocker frosting into the crumbled cake. Stir thoroughly until the mixture comes together and forms a dough that holds its shape.
- With your hands, roll the mixture into small balls, approximately 1 inch in diameter. You should have around 20 balls. For a fun twist, mold some of the mixture into heart shapes instead of round ones.
- Arrange the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Chill them in the refrigerator for about 30 minutes to let them firm up.
- Melt approximately 1 oz of white chocolate in the microwave. Dip the tip of each lollipop stick into the melted chocolate, then carefully insert it into the center of each cake ball to help secure the stick.
- Place the heart-shaped and round cake balls on a parchment-lined baking sheet. Chill in the refrigerator for about 60 minutes to let them set.
- Melt the remaining 11 oz of white chocolate in a microwave-safe bowl, following the package instructions. Heat in 30-second bursts, stirring in between to avoid burning, until the chocolate is smooth.
- Pour the melted white chocolate into two bowls. Keep one bowl plain for the white chocolate, and add pink food coloring to the other, stirring until you achieve your desired shade.
- Dip some of the cake pops into the bowl of melted white chocolate, making sure they are completely coated. For the others, dip them into the pink chocolate until fully covered. Let any excess chocolate drip off.
- Place the dipped cake pops back onto the lined baking sheet and let them cool at room temperature, or pop them in the fridge for 15-30 minutes until the chocolate is firm.
- After the chocolate has hardened, decorate the cake pops with heart-shaped mini chocolates, sprinkles, or pipe sweet messages with icing. Let your creativity shine and personalize them!
Notes
You can make the cake balls ahead of time and refrigerate them for up to 2 days before dipping and decorating.
Tried this recipe?Let us know how it was!