Description
Delightful red velvet cake pops shaped like hearts, coated in pink melting chocolate and decorated with sprinkles or edible glitter. These charming treats combine the rich flavor of red velvet cake with creamy frosting, making them perfect for special occasions like Valentine’s Day or parties.
Ingredients
Scale
Cake
- 1 box of red velvet cake mix (plus ingredients required by the mix)
- 1 cup cream cheese frosting
Coating and Decoration
- 2 cups pink melting wafers (or any color of your choice)
- Red food coloring (optional, for brighter color)
- Sprinkles or edible glitter for decoration
- 1 tablespoon vegetable oil (optional, for thinning chocolate)
- Lollipop sticks
- Heart-shaped silicone mold (or cookie cutter for shaping)
Instructions
- Prepare Cake: Prepare the red velvet cake according to the instructions on the box. Once baked, allow it to cool completely.
- Crumble Cake: Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
- Mix with Frosting: Add the cream cheese frosting to the cake crumbs and mix until the mixture is smooth and holds together.
- Shape Cake Pops: If you have a heart-shaped mold, press the mixture into the mold. If not, roll the mixture into balls and then flatten them; use a heart-shaped cookie cutter to shape them.
- Chill Shapes: Place the shaped cake on a baking sheet and refrigerate for about 30 minutes to 1 hour, allowing them to firm up.
- Melt Coating: Melt the pink melting wafers in a microwave-safe bowl, stirring every 30 seconds until they are completely smooth. Add a bit of red food coloring for a deeper shade if desired. If too thick, stir in a tablespoon of vegetable oil for a smoother consistency.
- Insert Sticks: Dip the tip of a lollipop stick into the melted chocolate, then insert the stick into a firm cake heart. Repeat this process for all cake hearts.
- Coat Cake Pops: Once all the sticks are inserted, carefully dip each pop into the melted chocolate to coat. Let the excess drip off before placing them upright in a Styrofoam block or an inverted colander until the coating hardens.
- Decorate: Before the coating sets, decorate your cake pops with sprinkles or edible glitter.
- Set Completely: Allow them to set completely at room temperature or refrigerate for faster setting.
Notes
- Make sure the cake is completely cooled before crumbling to ensure the crumbs combine well with the frosting.
- If the coating chocolate is too thick, adding vegetable oil will help achieve a smooth dipping consistency.
- Use a Styrofoam block or inverted colander to hold the pops upright while drying to prevent mess and uneven coating.
- For extra vibrant colors, add a few drops of red food coloring to the melted wafers.
- Store cake pops in an airtight container at room temperature or refrigerated for up to 3 days for best freshness.
