Has anyone else noticed the recent trend in cake pops? It seems as if they are beginning to pop up (pun intended haha) everywhere I turn. Cake pops are very convenient, and are an ideal portion size for a sweet treat. While they have a reputation of being very complicated and hard to master, you shouldn't worry. Even the beginner chef can master this recipe by breaking the whole process into small steps. Dipping is the hardest part. The candy melt mixture may not be smooth when you first take it out of the microwave, but when you stir the coating, the heat from the chips will melt the other chunks, and you will avoid burning your candy melts.
Things You’ll Need
Heart-shaped candy mold
Red Velvet Cake Pops
1 sheet red velvet cake, baked (1 box)
About 1 cup cream cheese frosting
Candy Melts (I used pink, orange, and purple)
Writing Icing (I used red)
Prepare cake mix according to the package instructions. Allow cake to cool completely.
Once cooled, crumble the cake into a large mixing bowl. Add about 1 cup cream cheese frosting and mix thoroughly.
Press cake and frosting mixture into the heart-shaped mold and chill in the freezer for about one hour. Pop the heart shapes out of the mold onto a cookie sheet. Insert lollipop sticks into hearts, and place in freezer for about another 30 minutes.
Microwave candy melts for one minute. Once done, stir until all the chips have melted so that the candy coating is smooth.
Dip the cake pop into the melted candy coating. Once the cake pop is completely covered, slowly turn the cake pop in the melted candy to avoid uneven drips on the surface of the cake pop. Put cake pop in the freezer for about a minute to allow coating to harden.
When the coating has hardened, use the writing icing to write cute “conversation heart” messages on the front of the heart (Too Cute, Hug Me, Love You). Allow icing to harden.
For candy melts, heart shaped pan, and lollipop sticks, check out the nearest Michael’s store, or a cake supply store.