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Heart-Shaped Cake Pops for Valentine's Day

Heart-Shaped Cake Pops for Valentine's Day

52 Kitchen Adventures

Valentine's Day is a day for exchanging sweet gestures, whispering sweet nothings, and most importantly, sweets.

If you find yourself lacking in the latter department, there's still time to whip up a batch of heart-shaped cake pops. The following recipe, courtesy of Stephanie at 52 Kitchen Adventures, is a decadently delicious way to cap off a romantic dinner with your special someone. (And if you already have plans for tonight's dessert, not to worry; Stephanie's recipe tastes just as great at any time of year.)

Best of all, homemade desserts are perfect for showing how much you care, so hurry home and get cooking. Trust us, you owe it to your sweetheart — and your sweet tooth.

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Heart-Shaped Cake Pops for Valentine's Day

Cooking Method: 
Bake
Category: 
Dessert
Level: 
Easy
Yield: 
About 40 cake pops
Ingredients: 
  • 2 cups sugar
  • 3 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups milk, room temperature
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup unsalted butter, room temperature (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1–2 tablespoons milk (for frosting)
  • Heart-shaped cookie cutter
  • Chocolate or red or pink candy melts for coating
  • 40 6-inch lollipop sticks
  • White chocolate or red candy melts for drizzling (optional)
Instructions: 
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine the sugar, flour, baking powder and salt. Add the soft butter to the dry ingredients and mix at low speed until the texture appears sandy.
  3. In a small bowl or measuring cup, combine the milk and vanilla. Add this to the sandy mixture and mix for a few minutes at low speed.
  4. While still mixing on low speed, add one egg. Increase speed to medium and beat for 30 seconds. Repeat three more times with each egg. (If necessary, scrape the sides of the bowl and mix at medium-high speed for 30 more seconds.)
  5. Pour batter into a lightly greased 9-inch × 13-inch pan and bake for about 27 minutes. When done, the cake will be golden brown and just beginning to pull away from edges of pan. A toothpick inserted into the center should also come out clean.
  6. While the cake pops bake, prepare the frosting. Cream the butter and vanilla in a large bowl until combined, then add the sugar — one cup at a time — until fully incorporated. In a large bowl, cream butter and vanilla until combined. Slowly mix in the milk until the desired consistency is reached.
  7. Once cake is completely cooled, cut into six pieces. Using your hands, crumble each piece into a large bowl (or food processor). Add frosting and mix with the back of a spoon (or clean, dry hands) until thoroughly combined.
  8. Press into a large dish so it’s about 1″ thick. Use a small heart shaped cookie cutter to cut cake pops out and place on a baking sheet covered in wax paper. Chill for several hours in the refrigerator, or for 15 minutes in the freezer. (If chilled in the fridge, put them in the freezer for 10 minutes right before you coat them
  9. In a double boiler or in a microwave, melt the chocolate or candy melts, stirring until all lumps are gone. Once melted, remove from heat and pour into a cup. Let cool.
  10. Remove cake pops from freezer. Dip the tip of a lollipop stick in melted coating and push straight into the cake pop. Holding the lollipop stick, dip the entire cake pop in to the coating until it’s completely covered, then quickly remove. Let the excess drip over a cup. Place on wax paper or into a Styrofoam block to dry.
  11. Optional: Melt white chocolate or red candy melts. Using a piping bag, or a plastic bag with the corner cut off, drizzle over cake pops.
  12. Store covered in fridge until ready to serve.
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