Cake pops are just the cutest thing, aren’t they? They’re cute to look at and even fun to eat. Heart shaped cake pops are perfect for any day, but especially for Valentine’s Day. With a little time and effort you can turn a cute heart shaped cake pop into a colorful, miniature edible work of art. Here’s the instructions how to make them.
Strawberry Cake Ball Hearts
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- cake pan
- cookie sheet lined with parchment paper
- silicone heart cake pop mold
- plastic squeeze bottle
- wire cooling rack
- mixing bowl
- pot holders
- 1 box strawberry cake mix
- 1 container prepared white frosting (not cream cheese)
- 1 package pink candy wafers
- 1 package red candy wafers
- 1 bag of white chocolate
- 1 container of heart sprinkles
- baking spray
Bake the strawberry cake according to the instructions on the box.
Allow the finished cake to cool completely.
Crumble the cake using your hands.
Add ½ of the container of the prepared frosting.
Now begin to blend the frosting with the crumbled cake by working the two together with your fingers.
Test to make sure that you have used enough frosting by making a ball out of some of the cake/frosting mixture. Add more frosting if the cake is not holding its shape.
Form a small ball and fit it into the heart cake pop mold.
Place the filled molds into your freezer for about 15 minutes.
Begin to prep the chocolate while the cake balls are in the freezer.
Pour the pink and red candy wafers into separate mixing bowls.
One bowl at a time, melt the wafers in the microwave according to the instructions on the package.
Using two forks, dip the cake pop hearts into the melted candy. Make sure that both sides of the heart are covered with the candy coating.
Return the coated cake pop hearts to the freezer to harden the candy coating.
Continue until all of the heart cake pops are coated.
While the cake pops are in the freezer again, melt the white chocolate in the microwave following the instructions on the package.
Transfer the melted white chocolate into a small plastic squeeze bottle.
Drizzle the melted white chocolate over each of the hearts.
Put the hearts in the refrigerator for a few minutes in order to allow the white chocolate drizzle to harden.