Description
Delight in these charming Cupid’s Cake Pops featuring two layers of rich strawberry and chocolate cake combined with a creamy buttercream, all coated in smooth white candy melts and decorated with festive sprinkles. Perfect for Valentine’s Day or any romantic occasion, these cake pops are as fun to make as they are to eat.
Ingredients
For the Cake Pops
- 1/2 recipe strawberry cake (see note)
- 1/2 recipe chocolate cake (see note)
- 40 cake pop sticks
- Heart sprinkles, rainbow sprinkles, nonpareils, etc. for decorating
For the Buttercream
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2-4 tbsp heavy cream
For the Coating
- 24 oz white candy melts
- Pink or red food dye
Instructions
- Prepare Cakes: Bake the strawberry and chocolate cake layers according to their recipes. Once done, allow both cakes to cool completely to ensure easier handling for the next steps.
- Make Buttercream: In a large bowl, beat the softened butter, vanilla extract, powdered sugar, and 2 tablespoons of heavy cream until the mixture becomes light and fluffy. If the texture is too stiff, add an additional 1-2 tablespoons of heavy cream and blend until smooth.
- Form Strawberry Cake Balls: Crumble the cooled strawberry cake into a large bowl. Add half of the prepared buttercream and mix thoroughly using clean hands or a large wooden spoon until the mixture sticks together when rolled. Scoop tablespoon-sized portions and roll into smooth balls. Place them onto a parchment-lined baking sheet.
- Form Chocolate Cake Balls: Repeat the mixing and rolling process with the chocolate cake and the remaining buttercream. Arrange these cake balls on the same baking sheet. Chill the cake balls in the refrigerator for at least 1 hour or in the freezer for 30 minutes to firm up.
- Melt Candy Coating: In a microwave-safe bowl or glass measuring cup deep enough for dipping, melt half of the white candy melts by microwaving for 1 minute. Stir well, then microwave for an additional 20-30 seconds until completely smooth.
- Insert Sticks: Dip the tip of each cake pop stick into the melted candy coating and insert it halfway into a cake ball. This helps secure the stick. Stand the cake pops upright by placing them into a piece of styrofoam or a cake pop stand. Repeat for half of the cake balls.
- Coat Cake Pops: Fully dip each cake pop into the melted candy, allowing excess to drip back into the bowl. Place the coated pops back into the styrofoam to dry. Decorate immediately by sprinkling your choice of sprinkles or jimmies while the coating is still wet. Reserve a few plain white coated pops for the next step.
- Firm Up Cake Pops: If cake pops become too soft while sitting at room temperature, refrigerate them for about 10 minutes to allow the coating to set firmly.
- Decorate with Colored Candy: Melt the remaining white candy melts again and add 1-2 drops of red or pink food dye to create colored coating. Dip or drizzle the colored candy melts on the reserved plain white cake pops. Decorate as desired with sprinkles and have fun with the finishing touches.
Notes
- The strawberry and chocolate cake recipes can be your preferred recipes or boxed mixes prepared according to package instructions.
- Allow cakes to cool fully before crumbling to avoid melting buttercream or candy coating later.
- If candy melts are too thick, you can add a small amount of vegetable oil or shortening to thin the coating.
- Styrofoam or a dedicated cake pop stand helps keep the pops upright and prevents damage.
- Store finished cake pops in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Cook
- Cuisine: American
