Heart cake pops are the perfect treat for Valentine’s Day and they make a fun holiday project for your kids.
By Kelsey Hilts
These 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 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. I followed the chilling times recommended by Bria Helgerson, a fellow contributor here at Honest Cooking, and the process went very smoothly. 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.
Happy Valentine’s Day!
PrintHeart Cake Pops
- Total Time: 2 hours 30 minutes
- Yield: 8+ 1x
Description
Heart cake pops are the perfect treat for Valentine’s Day and they make a fun holiday project for your kids.
Ingredients
Valentine’s Funfetti Cake
- 3 1/2 cups (348g) flour
- 2 tsp (7,5g) baking powder
- 1/2 tsp (2g) baking soda
- 1 3/4 cups (335g) sugar
- 1/4 cup (57g) butter
- 1 1/2 Tbsp (20g) oil
- 2 egg whites
- 1 2/3 cups (394mL) milk
- 1/2 cup (60g) plain yogurt
- 2 1/2 tsp (12mL) vanilla
- 1 3 ounce (~84g) jar Valentine’s heart sprinkles
Buttercream Frosting
- 3 3/4 cups (488g) powdered sugar
- 1/2 cup (115g) butter, softened
- 1 tsp (5mL) vanilla
- 3 Tbsp (44mL) milk
Heart Cake Pops
- Cake, crumbled
- Frosting, to consistency
- Wilton’s colored chocolate candy melts {red, pink, white}
- Sprinkles and other decorations
- Lollipop sticks
Instructions
Valentine’s Funfetti Cake
- 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 (20cm) 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.
Buttercream Frosting
- 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.
Heart Cake Pops
- 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.
- Prep Time: 2 hours
- Cook Time: 30 mins
These are adorable!
they are adorable
Amazing!!! Haha… so cute!
extreamly cute idea for pops….somthing i would crave for!
I have made this recipe several times now and it always comes out great! I use the Chicago Metallic cake pop press to make the heart shapes. Do you have a chocolate variation for these?
Helena, I’m glad you like these! As for chocolate, you can’t go wrong with this recipe for Chocolate Cake and Fudge Frosting: http://itsybitsyfoodies.com/chocolate-stout-cupcakes-with-stout-fudge-frosting/
I use this as a base for many things and the combo is sinful. You can substitute the stout/porter beer with coffee, more buttermilk or boiling water, to name a few options. Let me know what think :)
This looks awesome!!! This recipe is perfect. Next tomorrow on my birthday, we will surely make it.