Cake Pops - Valentine's Day Edition
- January 27, 2025
- 55
Ingredients:
Decorative Additions:
- Food coloring (red)
- Sprinkles (red, white, pink)
- 100 g butter
- 100 g brown sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 100 g all-purpose flour
- 1/2 tsp baking powder
- 75 g butter
- 150 g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 200 g chocolate, melted, to dip (milk chocolate or white)
- Follow steps 1 - 10 as outlined in the recipe for cake pops.
- Take one of the cake and flatten it out a little bit, then pinch the bottom part into a "V" shape.
- Use one of your fingers to make a little indent on the top and round out both sides of the heart shape.
- Transfer each heart-shaped cake mixture back onto the lined tray or plate, and put them in the fridge.
- Push a lollipop stick into each heart-shaped cake mixture back, and put them into the fridge for an hour to set.
- In the meantime, set aside a bowl of sprinkles.
- To make white heart-shaped cake pops, melt the white chocolate in the microwave, and stir at 10-second intervals until smooth.
- Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl.
- To make pink heart-shaped cake pops follow steps 7-8 with a drop of red food coloring added to the white chocolate.
- To make brown heart-shaped cake pops follow steps 7-8 with milk chocolate.
- Dip into the sprinkles, then stand upright in a styrofoam block at room temperature for a minimum of an hour, or in the fridge for a minimum of 30 mins before serving.
