cupid's cake pops
A three-bite treat for the whimsical girly in all of us.
Ingredients
- 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
vanilla buttercream
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 2 cups powdered suga
- 2-4 tbsp heavy cream
candy coating
- 24 oz white candy melts
- pink or red food dye
Instructions
- Prepare the strawberry and chocolate cake layers according to the recipe instructions. Let each cool completely.
- In a large bowl, beat the butter, vanilla, powdered sugar, and 2 tablespoons heavy cream until light and fluffy. If needed, add an additional 1-2 tablespoons cream to achieve the proper texture.
- Crumble the strawberry cake into a large bowl. Scoop half of the buttercream into the crumbs and, using clean hands or a large wooden spoon, stir together until the cake easily sticks together when rolled. Gather 1 tablespoon sized mounds of dough and form into balls. Set onto a large parchment-lined baking sheet.
- Repeat the above process with the chocolate cake and remaining buttercream. Set the balls in the fridge for at least an hour, or the freezer for 30 minutes.
- In a glass measuring cup or heat-safe bowl deep enough to dunk the cake pops, microwave half of the candy melts for 1 minute. Stir, then heat an additional 20-30 seconds until completely melted.
- Dip the tip of a cake pop stick into the candy melt, then slide about halfway into a cake pop. Stand the cake pops in a large piece of styrofoam or a cake pop stand if you have one. Repeat with half of the remaining pops.
- Dip a cake pop completely into the candy melt, let excess drip back into the bowl or glass, then stand back up in the styrofoam. Sprinkle with your choice of decorative jimmies. I left a few plain white to drizzle with the pink candy melts later.
- If the cake pops are starting to feel too soft from sitting out, place the tray back into the refrigerator for 10 minutes to resolidify.
- When the white candy melts are used up, microwave the remaining melts along with 1-2 drops of red or pink food dye. Repeat the decorating process with the remaining cake pops, sprinkles, and doodads. Have fun with it!
Notes
*Strawberry cake recipe: Use this recipe for the strawberry cake!
*Chocolate cake recipe: Use half of this recipe for the chocolate cake; use two eggs instead of trying to do 1 1/2. That won't work well.