Heart Cake Pops
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Heart-shaped cake pops are the perfect treat for your Valentine. They also make a fun Valentine’s Day project for your kids. {My three year-old son absolutely loves to form and decorate cake pops!} The ideas for decorating them are endless so you can supply the chocolates, frosting, sprinkles and candies and let your kids go to town.
I used a Valentine’s Funfetti cake {made with a basic white cake from Cooking Light that I’ve used for years + Valentine’s sprinkles} and vanilla buttercream frosting. They are easy to shape into hearts but ultimately I made the hearts too big and they ended up splitting down the middle and falling off of the lollipop sticks. Next time I will make smaller hearts or omit the sticks and simply make mini heart cakes.
| Heart Cake Pops |
- Valentine’s Funfetti Cake
- 3 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups sugar
- 1/4 cup butter
- 1 1/2 Tbsp oil
- 2 egg whites
- 1 2/3 cups milk
- 1/2 cup plain, fat-free yogurt
- 2 1/2 tsp vanilla
- 1 3 ounce jar Valentine’s heart sprinkles
- Buttercream Frosting
- 3 3/4 cups powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 3 Tbsp milk
- Heart Cake Pops
- Cake, crumbled
- Frosting, to taste
- Wilton’s colored chocolate candy melts {red, pink, white}
- Sprinkles and other decorations
- Lollipop sticks
- Cream the butter, oil and sugar.
- Add the egg whites and beat well.
- Add the vanilla, milk and yogurt alternately with the flour, baking powder and baking soda.
- Stir in the sprinkles.
- Pour the cake batter into 3 greased and floured 8-inch round cake pans.
- Bake the cakes at 350 degrees for 20-25 minutes or until the tops of the cakes are a light golden brown and a toothpick comes out clean.
- The top of the cakes should spring back to the touch.
- Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
- Adjust the consistency of the frosting using powdered sugar and milk.
- Once your cake has cooled, crumble it into pea-sized or smaller pieces.
- Mix in the frosting a spoonful or two at a time, adding just enough so that when rolled the cake mixture stays in balls without crumbling apart.
- Roll the dough into balls and then form them into hearts.
- Place the cake hearts on a wax paper-lined cookie sheet.
- Refrigerate them for 15-30 minutes.
- Melt a small portion of chocolate and dip the ends of each lollipop stick into the chocolate.
- Immediately insert a chocolate-dipped lollipop stick into each cake heart so that it is inserted about half way through the heart.
- Place the cake hearts back onto the waxed paper and freeze them for 30 minutes to 1 hour.
- Melt the remaining chocolate and candy melts in deep glasses or bowls.
- Working with one cake heart at a time, dunk it in the chocolate and swirl it around until the chocolate covers the cake heart up past the point where the chocolate-dipped stick is inserted into the cake.
- Swirl it and tap off any excess chocolate.
- Decorate them with sprinkles and other decorations if desired.
- Place them in a short glass or in styrofoam with holes poked in it to allow them to dry completely.
- If you have difficulty with the hearts breaking in half and falling off the stick, make smaller hearts or omit the sticks and make mini heart cakes.
Tags: cake pops, mini heart cakes, Valentine's Day cake pops
Wed, Feb 8, 2012
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