The Blog

Valentine's Day Cake Pops

These heart-shaped cake pops are the perfect treat for your Valentine. They also make a fun Valentine's Day project for your kids.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

Kelsey Hilts from Honest Cooking serves up a ridiculously cute Valentine's treat.

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 on Honest Cooking, and the process went very smoothly.

Happy Valentine's Day!

Recipe Type: Dessert
Author: Kelsey Hilts
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Serves: 8+
Heart cake pops are the perfect treat for Valentine's Day and they make a fun holiday project for your kids.
  • 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
Valentine's Funfetti Cake
  1. Cream the butter, oil and sugar.
  2. Add the egg whites and beat well.
  3. Add the vanilla, milk and yogurt alternately with the flour, baking powder and baking soda.
  4. Stir in the sprinkles.
  5. Pour the cake batter into 3 greased and floured 8-inch (20cm) round cake pans.
  6. 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.
  7. The top of the cakes should spring back to the touch.
Buttercream Frosting
  1. Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
  2. Adjust the consistency of the frosting using powdered sugar and milk.
Heart Cake Pops
  1. Once your cake has cooled, crumble it into pea-sized or smaller pieces.
  2. 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.
  3. Roll the dough into balls and then form them into hearts.
  4. Place the cake hearts on a wax paper-lined cookie sheet.
  5. Refrigerate them for 15-30 minutes.
  6. Melt a small portion of chocolate and dip the ends of each lollipop stick into the chocolate.
  7. Immediately insert a chocolate-dipped lollipop stick into each cake heart so that it is inserted about half way through the heart.
  8. Place the cake hearts back onto the waxed paper and freeze them for 30 minutes to 1 hour.
  9. Melt the remaining chocolate and candy melts in deep glasses or bowls.
  10. 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.
  11. Swirl it and tap off any excess chocolate.
  12. Decorate them with sprinkles and other decorations if desired.
  13. Place them in a short glass or in styrofoam with holes poked in it to allow them to dry completely.
  14. 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.
More from Honest Cooking