Valentine Cake Pops
Servings: 32 cake pops
Calories: 176cal
Equipment
- Piping bags or ziptop bag with the end snipped
Ingredients
- 13.25 ounce package yellow cake mix we used Betty Crocker
- 3 eggs
- 1 cup water
- 5 Tablespoons unsalted butter melted. 70g
- 11 ounces vanilla frosting 312g
- 12 ounces white candy melts 340g
- 12 ounces pink candy melts 340g
- 12 ounces red candy melts 340g
- heart shaped sprinkles optional as decoration
Instructions
- Preheat oven to 325°F. Grease a 9 x 13-inch baking dish and place parchment paper onto two large baking sheets. Set them aside.
- In a large mixing bowl, combine the dry cake mix, eggs, water, and melted butter. Blend until smooth.
- Transfer the cake batter to the prepared baking dish and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the cake cool on a wire rack for 2 to 3 hours.
- Once the cake has cooled, break it up with your hands and place the pieces in a large mixing bowl.
- Using a fork, further break down the cake until it is crumbly.
- Add the frosting ½ cup at a time, stirring it into the crumb mixture until fully incorporated.
- Scoop out even-sized mounds of cake using a 2-tablespoon cookie scoop, placing them on the prepared baking sheet.
- Form each mound into a smooth round cake ball. Refrigerate the cake balls for one to two hours to allow them to harden.
- Place each of the three colored candy melts in three separate bowls or glass jars. Heat the candy melts in the microwave in 30-second increments until they melt, then stir until smooth.
- Dip a cake pop stick into the melted candy coating about 1/2 inch deep. Then, push the coated end of the stick into the cake ball. Repeat with the remaining cake balls.TIP - Make sure to push the cake stick into the cake ball past the middle point. This will provide better support when dipping it into the melted candy.
- Once the candy base has hardened, dip the cake pop into the melted candy, gently tapping off any excess. Repeat with the remaining cake pops.
- Place the remaining melted candy into three disposable piping bags. Snip off the end of each bag and slowly drizzle even lines around the cake ball. If desired, a heart sprinkle can be added when the drizzle is still wet. Repeat this with the remaining cake pops and let them dry thoroughly on a cake pop stand before serving.
Video
Notes
- *Use the ingredients listed in the recipe card to prepare your cake mix.*
- When making the cake, it is important to replace the oil (called for on the back of the box) with butter. Doing so will ensure a more solid cake pop with less chance of it falling off the stick.
- Disregard the oven temperature or bake time on the back of the cake mix box; instead, follow the directions above. You don’t want to overbake or brown the cake too much.
- Don’t use all the frosting in the container; only use the required amount.
- If the melted candy starts to harden, reheat it in 10-second increments in the microwave until you reach the desired consistency.
Nutrition
Serving: 1cake pop | Calories: 176cal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 124mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 77IU | Calcium: 28mg | Iron: 0.3mg
