Valentine’s Day Cake Pops

Things just got cute around here.  Like way too cute.  As in red sprinkle hearts and gold disco dust cute.

But it’s all for a good reason, because it’s Valentine’s Day.  The day to celebrate love and kisses.  Throw some hugs in there too.

Usually, Jon and I are those people. You know, the ones that venture out to a nice restaurant with the fixed menu and every table packed.  And guess what?  Thus far, every one of those dinners has been lovely.

This year we did things a little differently, we opted for the apartment instead.  And I made dessert.  Except I ate it before Jon got home. These things happen.

Jon made us a lovely dinner, there might of been some shrimps, cooked just perfectly. And a glass of Merlot, because Valentine’s Day can’t be celebrated without a good glass of wine.

The dessert, as you may have already noticed, was the infamous Cake Pops, invented by the one and only Bakerella.  They have been taking over the world, even Starbucks sells them now.

The premise is fairly simple, you take cake crumbs and frosting, mix them together, make balls and then cover with chocolate/candy melts.  Don’t forget to throw on some sprinkles at the end.  I used cake and frosting that was leftover from Jon’s birthday cake because I am resourceful like that.

*Disclaimer: I was an awful person and didn’t measure out my cake to frosting ratio, so I will be posting the classic cake pop recipe, which uses cake mix and store bought frosting.  Mama, please don’t have a heart attack, I promise that mine was homemade and I am still clueless as to where to even find such things in the grocery store.



1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
Lollipop sticks (mine were 6″ long, purchase at a craft or cake store)
1 lb. White chocolate disks/candy melt (purchase at a craft or cake store)


1. Prepare your cake per instructions.

2. In a stand mixer or by hand, mix all of the cake and frosting together until it forms one large lump.

3. Form the mixture into 1 1/2″ balls, as if you were making meatballs.  Place the balls on a cookie sheet.

4. Refrigerate balls for 15 minutes.

5. While the balls are refrigerating melt 1/2 cup of the chocolate/candy melts per instructions.

6. Take the cake balls out of the refrigerator.  Dip the ends of the lollipop sticks into the chocolate and insert into the cake balls.

7. Place the cake pops in the refrigerator for at least an hour.

8.  Once you’re ready to take the cake pops out of the refrigerator melt the rest of the chocolate.

9.  Dip the balls into the chocolate, tapping off any excess chocolate.  Place the pops onto a Silpat or parchment paper. Sprinkle pretty things on them quickly before the coating hardens.

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