How to Make Easy and Adorable Valentine’s Day Cake Pops

Cake pops for valentine's day.
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How to Make Easy and Adorable Valentine’s Day Cake Pops

What Are Valentine’s Day Cake Pops? A Sweet Treat Everyone Will Love

Why You’ll Love This Easy Cake Pop Recipe

Ingredients You’ll Need for Valentine’s Day Cake Pops

Step-by-Step Guide: How to Make Valentine’s Day Cake Pops

Decorating Ideas for Adorable Valentine’s Day Cake Pops

Tips and Tricks for Perfect Cake Pops Every Time

Creative Variations: Make These Valentine’s Cake Pops Your Own

How to Store and Serve Valentine’s Day Cake Pops

Valentine’s Day Cake Pops FAQs

Why Valentine’s Day Cake Pops Make the Perfect Gift

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Cake pops for valentine's day.

How to Make Easy and Adorable Valentine’s Day Cake Pops

Cath’s Kitchen
Create adorable and delicious Valentine’s Day cake pops with this easy recipe! Made with crumbled cake, frosting, and coated in colorful candy melts, these bite-sized treats are perfect for gifting or sharing. Customize with sprinkles, edible glitter, or candy hearts for a festive touch. A fun and simple dessert for any skill level!
Prep Time 15 minutes
Cooling time 1 hour
Course Dessert, Snack
Cuisine American
Servings 20 cake pops

Equipment

  • Heart mold for decoration
  • 20 lollipop sticks

Ingredients
  

  • 1 cake mix of your favorite flavor
  • 1 tub BettyCrocker ready frosting I used vanilla in this recipe
  • 12 oz white chocolate chips
  • pink or red food coloring
  • icing for decoration
  • 2 tbsp sprinkle of your choice
  • writing icing optional

Instructions
 

Bake and Crumble the Cake:

  • First, bake a cake according to the package instructions or your favorite recipe.
  • Allow it to cool completely.
  • Once the cake is cool, crumble it into a large mixing bowl. Ensure it’s completely crumbled with no large pieces.

Mix with Frosting:

  • Add the entire tub of Betty Crocker frosting to the crumbled cake. Mix well until everything is combined and you can form a dough that holds together.
  • Using your hands, roll the mixture into small balls, about 1-inch in diameter. You should have about 20 balls
  • For a special touch, take some of the mixture and shape them into heart shapes instead of round balls.
  • Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Once formed, refrigerate them for about 30 minutes to firm up.
  • Melt a small amount of white chocolate (about 1 oz) in the microwave.
  • Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball. This step helps to secure the stick .
  • Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Once formed, refrigerate them for about 60 minutes to firm up.

Melt White Chocolate:

  • In a microwave-safe bowl, melt the remaining white chocolate (11 oz) according to package instructions until smooth. Do this in 30-second intervals, stirring in between to prevent burning.

Color the Chocolate:

  • Divide the melted white chocolate into two bowls. Leave one bowl as is for white chocolate and add pink food coloring to the second bowl, mixing until you reach your desired shade.

Dip the Cake Pops:

  • Dip some cake pops into the bowl of melted white chocolate, ensuring they are fully coated. For other cake pops, dip them into the pink chocolate until fully coated. Allow excess chocolate to drip off.

Cool the Cake Pops:

  • Place the dipped cake pops back on the lined baking sheet and let them cool completely at room temperature or in the fridge for about 15-30 minutes until the chocolate hardens.

Decorate:

  • Once the chocolate is set, decorate with heart-shaped mini chocolates, sprinkles or use icing to write sweet messages on the pops. Get creative and personalize them!

Notes

Tips:

– You can make the cake balls ahead of time and refrigerate them for up to 2 days before dipping and decorating.
– Feel free to customize the decoration based on your Valentine’s theme!
 
Enjoy your delicious Valentine’s Day treat!

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All photos and original text on Cath Kitchen are the property of the author and are not to be used without consent. Photos may be used if a link is given for the recipe.

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