Valentine's Cake Pops
These adorable Valentine’s Day cake pops are the perfect use for leftover cake, mixed with frosting, dipped in candy coating, and finished with festive sprinkles. They’re easy to make, fun to decorate, and always a hit with kids and adults alike!
Servings: 12 Cake Pops
Calories: 179kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 12 Lollipop sticks
- Microwave-safe bowl (for melting candy)
Ingredients
- 2 cups crumbled cake
- ¼ cup assorted sprinkles
- ¼ cup frosting buttercream or cream cheese
- 6 ounces white candy melts or white chocolate
- Valentine’s sprinkles or melted candy coating in pink and red for decorating
Instructions
- In a large bowl, combine cake crumbs with frosting and sprinkles. Mix until the texture is similar to cookie dough and holds together when pressed.
- Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 1 hour (or 20 minutes in the freezer) until firm.
- Melt candy melts or chocolate according to package instructions.
- Dip the tip of each lollipop stick into the melted coating, then insert halfway into a cake ball (this helps secure it).
- Dip each cake pop into the melted coating, gently tapping off excess.
- Decorate immediately with sprinkles or wait until set to add a drizzle of contrasting candy melt.
Notes
- Chill cake balls well before dipping for the best results.
- Use a tall cup or narrow bowl to dip the cake pops easily.
- Let the coating set before adding a drizzle or second layer.
Storage
Storage: Store in the fridge for up to 5 days.Freezing: Wrap individually and freeze for up to 1 month.
Nutrition
Serving: 1Cake Pop | Calories: 179kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 261mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 61IU | Calcium: 28mg | Iron: 1mg