Sweetheart Cake Pops

Sweetheart Cake Pops
Prep 15 mins Freeze 1 hr Cool 30 mins Microwave 6 mins Decorate 1 hr


  • 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

Make It

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 Facts

Amount Per Serving: cal. (kcal): 348, Fat, total (g): 16, chol. (mg): 7, sat. fat (g): 10, carb. (g): 48, fiber (g): 1, pro. (g): 2, sodium (mg): 180, Percent Daily Values are based on a 2,000 calorie diet.