Cake Pops – Valentine’s Day Edition



Decorative Additions:

  • Food coloring (red)
  • Sprinkles (red, white, pink)

For the cake:

  • 100 g butter
  • 100 g brown sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 100 g all-purpose flour
  • 1/2 tsp baking powder

For the buttercream:

  • 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)


  1. Follow steps 1 – 10 as outlined in the recipe for cake pops.
  2. Take one of the cake and flatten it out a little bit, then pinch the bottom part into a “V” shape.
  3. Use one of your fingers to make a little indent on the top and round out both sides of the heart shape.
  4. Transfer each heart-shaped cake mixture back onto the lined tray or plate, and put them in the fridge.
  5. Push a lollipop stick into each heart-shaped cake mixture back, and put them into the fridge for an hour to set.
  6. In the meantime, set aside a bowl of sprinkles.
  7. To make white heart-shaped cake pops, melt the white chocolate in the microwave, and stir at 10 seconds intervals until smooth.
  8. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl.
  9. To make pink heart-shaped cake pops follow steps 7-8 with a drop of red food coloring added to the white chocolate.
  10. To make brown heart-shaped cake pops follow steps 7-8 with milk chocolate.
  11. 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.

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