Description
Make these easy, bite-sized Valentine’s Day cake pops for a romantic and fun treat.
Ingredients
Scale
- 1 box vanilla cake mix (Betty Crocker used)
- ⅓ cup vanilla icing (Betty Crocker used)
- ½ bag white candy melts (12 oz bag)
- ½ bag pink candy melts (12 oz bag)
- Heart sprinkles
Instructions
- Prepare the cake batter following the package directions. Beat the cake mix, water, vegetable oil, and eggs in a large mixing bowl.
- Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes. Bake at 350 degrees F until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then crumble it with a fork in a large bowl or the baking dish. Stir the frosting into the crumbled cake. Cover with plastic wrap and freeze until chilled.
- Use a cookie scoop and your hands to roll the mixture into evenly sized small balls, aiming for the size of a ping pong ball. Place them on a large baking sheet.
- Freeze the balls again until they are hard.
- Once frozen, give them another small roll to smooth the sides, then place them back on the cookie sheet.
- Melt the candy melts in the microwave in 30-second intervals or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick one into each frozen cake ball.
- Return the dipped sticks to the freezer until the chocolate solidifies.
- Gently dip the cake balls into the melted chocolate or spoon the chocolate onto the balls, twirling to coat. Let the excess chocolate drizzle off onto parchment paper.
- Decorate immediately with the heart sprinkles.
- Place the cake pops upright in a styrofoam block or a cardboard box to harden for 2-3 minutes.
Notes
- You can use any cake flavor desired, such as red velvet or chocolate.
- You can switch the frosting to cream cheese or chocolate frosting if you prefer.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 10
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