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Sweetheart Cake Pops

Sweetheart Cake Pops

Nutrition Facts
  • cal. (kcal) 348
  • Serving size: 16
  • Prep: 15 mins
  • Freeze: 1 hr
  • Cool: 30 mins
  • Microwave: 6 mins
  • Decorate: 1 hr
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  • 1 loaf (12 oz) Entenmann's marble cake
  • 1/4 cup canned chocolate frosting
  • 1 Wilton silicone Petite Hearts pan
  • 3 pkg (14 oz each) white, red and pink candy melts
  • Paper lollipop sticks
  • 3 tablespoons tbsp vegetable oil
  • Red, pink and white decorating sugar
  • White and red nonpareils
  • 2 1/4 cups cups confectioners' sugar
  • 1 tablespoon cocoa powder
  • Red gel food coloring


  1. Finely crumble cake into a large bowl. Stir in frosting, pressing crumbs together with a silicone spatula or the back of a spoon to make a dough.
  2. Press a heaping tbsp of the dough into one of the cavities of the Petite Hearts pan. Repeat with remaining cavities. Pop out shaped cakes onto a wax-paper-lined sheet pan. Repeat with remaining dough. Freeze 1 hour.
  3. Place white candy melts in a glass bowl. Microwave at 50% for 1 minute. Stir and continue to melt at 50% in 30-second increments until a few lumps remain. Sir until smooth.
  4. Remove half the hearts from the freezer. Dip a lollipop stick about 3/4 inch into white candy, then insert into cake. Repeat with all hearts. Refrigerate for 20 to 30 minutes.
  5. Reheat white candy melts until smooth. Stir in 1 tbsp of the oil. Dip a pop into white candy and gently tap so excess coating drips back into bowl. Return to wax-paper-lined sheet. Repeat with a third of the cake pops (removing from refrigerator one at a time), adding decorating sugar or nonpareils to some of the pops and leaving others plain.
  6. Melt red and pink candy melts in same way as white ones, stirring 1 tbsp of the oil into each. Dip pops into desired coating and add decorating sugar or nonpareils to some, leaving others plain.
  7. Make a quick icing: Beat confectioners sugar and 7 tsp water in a bowl (this will be stiff). Divide into thirds. Add cocoa powder and a little more water to one bowl; add red gel food coloring to another bowl. Transfer to pastry bags fitted with small writing tips. Pipe messages onto white pops in red icing; use cocoa icing for pink pops and white icing on red pops. Let dry.

Nutrition Information for Sweetheart Cake Pops

PER SERVING: 348 cal., 16 g total fat (10 g sat. fat), 7 mg chol., 180 mg sodium, 48 g carb. (1 g fiber), 2 g pro.

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