VALENTINE'S CAKE POPS RECIPE
Valentine cake pops are the best way to say your loved ones, how much you care about them! These simple cake pops are made of chocolate baking mix, filled with Oreo buttercream and dipped in candy melts.
Prep Time1 hour hr
Cook Time0 minutes mins
assembling and decorating2 hours hrs
Total Time3 hours hrs
Course: Dessert
Cuisine: American
Keyword: cake pops, chocolate pops, valentine's dessert, valentines gift
Servings: 20 cake pops
Calories: 170kcal
Author: Julia
- 3 cups chocolate cake use leftover cake or bake cake mix
Oreo Frosting
- ⅓ cup unsalted butter at room temperature
- 1/2 cup confectioner's sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 4 oreo cookies crushed
Coating
- 2.5 tsps vegetable oil
- 1 cup red candy melts for coating
- 1 cup pink candy melts for coating
- 1/2 cup white candy melts for the drizzle
- sprinkles (white, red)
- 20 cake pop stick
Frosting
In the bowl of stand mixer, combine softened butter with sugar and mix for 10 minutes. Add milk and vanilla extract and mix for another 1 minute. Add crushed Oreo cookies and mix until well combined. Do not over mix.
Add frosting to the crumbled cake and work it with your hands, until it's uniform and sticky.
Make the cake pops
Use a measurement tablespoon & measure the exact amount of the dough. Roll the dough in between your palms of hands and make balls.
If you decide going with heart shaped cake pops, use this Wilton mold. Take a piece of the dough and push it in the mold. Remove excess dough by scraping it with a knife. To get the dough out of the mold, gently push with your fingers from the other side of the mold. Place the cake pops balls in a plastic container and chill them in the freezer for 15 minutes.
Coating
Place the red candy melts in a glass or ceramic bowl and add 1 teaspoon of vegetable oil. 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.
Remove the cake pops from the freezer and working with one cake pop stick at a time, dip one end of the cake pop stick into the melted candy (about ½ an inch). Insert the cake pop stick into a cake ball, about halfway through the cake ball. Repeat with all cake pops and place them back into the freezer for another 15 minutes.
Reheat the previous red candy melt and melt the pink candy melt according to the previous instructions. Remove the cake pops from the freezer.
Working with one ball at a time, submerge the cake ball into the melts, making sure to cover all candy. Lift the cake pop to allow excess melts to drip off.
Let the cake pops dry on a large styrofoam block. After one hour coating should be set.
White candy melt drizzle
Melt the white candy melts with vegetable oil and fill it in the paper cone. With an easy movement forward and back, create nice patters on the heart cake pop. Sprinkle immediately with white or red sprinkles and let dry on styrofoam block. To decorate the round cake pops, roll the cake pop stick in between your fingers and at the same time pipe the candy melts over it. It should create a nice tiny pattern.
Coating - To thin the consistency of candy melt, use 1 tsp of vegetable oil for 1 cup of candy melts. In this recipe I use 3 colours of candy melts; red, pink and white. Red and pink is used to coat the cake pops and white candy melt is used for drizzle.
Make the cake ahead of time - The preparation time doesn't count baking the cake. I suggest baking the cake a day ahead of time. Then keep it at room temperature, covered in plastic food wrap.
Storing - Cake pops stay fresh in the refrigerator for up to 1 week. Place them in airtight container.
Freezing - You can freeze the cake pops for up to 6 weeks, in airtight container.
Gift packaging -Pack them up in plastic goodies bags as a gift