VALENTINE’S CAKE POPS RECIPE

VALENTINE’S CAKE POPS RECIPE

written by ©JuliaRecipes
“This post may contain affiliate links. Please see disclosure page for more information.”

Valentine’s day is approaching and you are surely thinking of,what special should you get ready for your significant other. And not only for your partner, spouse or lover; you can prepare something sweet and nice,as well for your kids, your mom, your great friend or even colleagues at work.

“Love is when the other person’s happiness is more important than your own”

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And here it comes; my idea for you! What if you try these beautiful Valentine’s cake pops in shape of hearts or nice round cake pop dipped in chocolate. This would definitely warm up your loved ones heart.

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This recipe for Valentine’s cake pops is very easy to make and this is what you will need to make this recipe; some cake crumbles, easy frosting (homemade or store bought), some candy melts (red and white) or chocolate, lollipop sticks and sprinkles of your choice. If you wish for same heart shaped cake pops, you will also need a heart mold. If you desire to have your cake pops to have the perfect shape, I would go with cake pop mold pan. And for the last touch, you may pack your beautiful cake pops in transparent simple bags for better look:-)

“to a man’s heart is through his stomach”

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I bake cakes quite often, so I always keep the leftovers from cakes, lock them in big Ziploc and freeze them. Same with the frosting. You can freeze these up to 3 months and when you need to use them, simply defrost in room temperature. And this becomes very handy. So next time you do a sponge cake, don’t throw away the leftovers!It might come handy 🙂

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How to make your cake pop dough? Take your sponge cake and crumble it into tiny pieces, with your hands or use stand mixer to do the job for you. Once your cake is crumbled, you add the icing and work it with your hand. My recipe calls for 1/3 cup of frosting, but if your cake crumbs are already quite dry, you may add spoon by spoon, more of frosting, until you get a sticky texture. The texture should be fine, once you area able to roll a shape of a ball in between you palms of hand and it doesn’t fall off. Use a measurement spoon to determine the right amount of dough. I used size of a tablespoon. You can go with teaspoon as well, if you want your pops to be smaller. If you don’t feel comfortable making the cake pops balls yourself, you can always opt for cake pop mold. If you are using heart mold, simply push the dough in the mold, remove excess dough and by gently pushing with your fingers from the other side of the mold, get it out. Once all your dough is used and your balls or heart are done, place them on the plate in the freezer for 15 minutes. Then it comes the part, where we prepare the candy melts.

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Now here is the part, where we need to cover the pops in some kind of cover. Should I use the candy melts or chocolate? I have learned on many occasions, that candy melts are quite easy to use, convenient, especially when using different colors (bright colors). They are come in big variety of colors and they are not expensive. As well as the smoothness of a cake pop with candy melts are easier to achieve, then the one with chocolate. On the other hand, the taste might be little bit artificial, so if you don’t like a fake taste of chocolate, then use a real quality chocolate. In my opinion the taste of candy melts is perfectly fine.

You will find all Wilton products in stores like Michael’s or Walmart.

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How to melt the candy melts? Easy, you can melt them in microwave (that’s what I do) or melt them in the double boiler. Always use safe glass bowl or ceramic coffee cup, which is intend to use in microwave. Because this recipe calls for only 20 cake pops and I used 3 different colors, I melted my candy melts in small coffee cups. Some candy melts might be very thick, so it gives you difficulty to coat your cake pops. In this case, use vegetable oil to thin your candy melts. If you will be using Wilton candy melt, they will definitely needs to thin a bit. So from the beginning, when you will melt the candy melts, use 1 tsp of vegetable oil for half of a Wilton bag (340 g / 12 oz).

If you will be using Wilton Candy Melts, you have to thin it with vegetable oil.

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Microwave on power 70% and time for 45 seconds. Stir well with the spoon to distribute the heat all over the candy melts, after each session. It might take up to 3-4 sessions. If still not well melted, add on the same 70% power another 45 seconds. If your texture of candy melts is still very thick, add another teaspoon of vegetable oil and stir well with spoon. If you diluted way too much and candy melt doesn’t stick (slides) from the cake pop, then add more candy melts and mix or melt again in microwave. Now you should be ready to assemble the cake pops. Make sure your candy melts are well melted and as on the previous picture you see how I am sticking the cake pop sticks inside the cake pop. Working with one cake pop stick at a time, dip one end of the stick into your melted candy (about ½ an inch). Push this stick into a cake ball about halfway. Repeat with all of your cake pops and place them back into the freezer for another 15 minutes.

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Once your cake pops has chilled in the freezer for 15 minutes, you are ready to coat them with your choice of color candy melts. Working with one ball at a time, submerge the cake ball into the melts, making sure to cover the candy all over. Work quickly, as leaving the cake ball in the melts too long is a good way to lose it from the stick. Lift the cake ball out of the melts and slowly twirl the stick to allow the excess to drip off. I also tap my stick lightly with my finger on the stick to help some of the coating drip off. While the coating is still wet, you may decorate with sprinkles of your desire. I let my cake pops to dry on large styrofoam block, because I will continue with the decoration, once all cake pops will be dried.

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As you can see on the pictures, I have decided to drizzle the cake pops with white chocolate and sprinkled with white and red sprinkles. How to make this? You will have to prepare yourself a paper cone from parchment paper, to be able to pipe tiny lines on the cake pops. How to make the paper cone, see this video from Julia Usher. Once your paper cone is ready, melt white candy melts and place in in your cone, with simple movements forward and back you will create nice pattern on your heart cake pop. If you will be decorating round cake pop, roll the cake pop stick in between your fingers and at the same time pipe the candy melts over it. It should create nice tiny pattern on your cake pop. Now sprinkle with desired sprinkles and let dry.

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VALENTINE’S CAKE POPS RECIPE

Preparation: 1 hour Servings: 20 cake pops

INGREDIENTS:

  • 3 cups of cake (best is leftovers from previous cake)
  • ⅓ cup frosting
  • 1 bag 340 g/ 12 oz of candy melts Wilton (red, pink, white)
  • sprinkles (white, red)
  • 20 cake pop sticks
  • styrofoam block

INSTRUCTIONS:

  1. In a large bowl, crumble your cake into tiny pieces with your hands. You can also use stand mixer.
  2. Add your frosting and work it with your hands by squeezing, until it’s uniform and sticky.
  3. Use a measurement tablespoon to measure exact amount of dough and start to create balls in between you palms of hands. Once done, chill these on a plate, in the freezer for 15 minutes.
  4. Place your candy melts in a glass or ceramic bowl and add 1 teaspoon of vegetable oil, stir. Microwave on power 70% and time for 45 seconds. Stir well with the spoon to distribute the heat all over the candy melts, after each session. It might take up to 3-4 sessions. If still not well melted, repeat the session in microwave 70% power and 45 seconds. If your texture of candy melts is still very thick, add another teaspoon of vegetable oil and stir well with spoon. If you diluted way too much and candy melt doesn’t stick (slides) from the cake pop, then add more candy melts and mix or melt again in microwave.
  5. Working with one cake pop stick at a time, dip one end of the stick into your melted candy (about ½ an inch). Push this stick into a cake ball about halfway. Repeat with all of your cake pops and place them back into the freezer for another 15 minutes.
  6. Once your cake balls have set up, they are ready to dip. You may have to reheat your candy melts a little bit.
  7. Working with one ball at a time, submerge the cake ball into the melts, making sure to cover all candy.
  8. Lift the cake pop to allow excess melts to drip off. I also tap my stick LIGHTLY with my finger on the stick to help some of the coating drip off. While the coating is still wet, you may decorate with sprinkles of your desire.
  9. Let the cake pops to dry on large styrofoam block, because we will continue with the decoration, once all cake pops will be dried.
  10. Fill up your paper cone with white melts of white chocolate and with easy movements forward and back, create nice patters on the heart pop. Sprinkle immediately with white or red sprinkles. Let dry.
  11. Once the cake pops are completely cool, they’re ready to enjoy.
  12. Package them up in plastic goodies bags or serve them as is.
  13. Cake pops stay fresh at room temperature up to 2 weeks. In the fridge, they will stay fresh for 3 weeks. Enjoy!

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So I hope, you will enjoy your Valentine’s day preparations with these lovely cake pops recipe as much as I did. And I am always very happy to see your comments and tips. Please do not hesitate and let me know how it went!

💗HAPPY VALENTINE’S DAY💗

“Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”
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