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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
freeze:
1 hr
cool:
30 mins
microwave:
6 mins
decorate:
1 hr
total:
2 hrs 51 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 Facts

348 calories; fat 16g; cholesterol 7mg; saturated fat 10g; carbohydrates 48g; insoluble fiber 1g; protein 2g; sodium 180mg.
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