Valentine’s Day Cake Pops
Valentine’s Day Cake Pops are the perfect sweet treat to show your love! Made with red velvet cake, butter, and icing sugar, then coated in chocolate and decorated with pearl sugar, these delicious pops are fun to make and even better to eat!
Ingredients
- 1 Cake Red Velvet Cake Or any cake of your choice
- 30 g Butter Softened
- 50 g Icing Sugar
- 200 g Chocolate For coating and attaching sticks
- 50 g Pearl Sugar For decoration
Instructions
- Making the Cake Pop Dough
- Bake your red velvet cake using your favorite recipe or a store-bought mix.
- Let the cake cool completely, then crumble it into a large mixing bowl.
- Add 30 g of butter and 50 g of icing sugar to the crumbled cake. Knead until a dough-like consistency forms.
- Divide the dough into 20 equal portions and roll each into a ball.
- Place the cake balls on a parchment-lined tray and chill in the fridge for 30 minutes.
- Shaping the Cake Pops
- Remove the chilled cake balls from the fridge.
- Melt some chocolate in a microwave-safe bowl.
- Dip the tip of a lollipop stick into the melted chocolate, then insert it into the center of a cake ball.
- Repeat with all cake pops, then place them back on the tray and refrigerate for 15 minutes.
- Decorating the Cake Pops
- Melt the chocolate for coating according to package instructions.
- Dip each cake pop into the melted chocolate, ensuring an even coat.
- Let excess chocolate drip off, then immediately sprinkle with pearl sugar.
- Place each cake pop upright in a styrofoam block or a decorated box to dry
Notes
- Feel free to use chocolate or vanilla cake instead of red velvet.
- Experiment with different toppings like heart-shaped sprinkles or edible glitter.
- If the cake pop dough feels too dry, add a little more butter for better binding.
- Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Fat | 6 g |
| Sugar | 10 g |
| Protein | 1 g |