Valentine's Day Heart-Shaped Cake Pops, a deliciously sweet treat to say I LOVE YOU! The cake pops are made with only 3 ingredients: leftover hidden heart cake, condensed milk and white chocolate, and are incredibly rich and indulgent, and easy to make too! A Valentine's Day dessert that will impress your other half.
Love might be all you need, but on the big day, a lovely romatic meal to impress your loved one will be a fantastic surprise for sure. And if you don't know what to make just yet, I have lots of Appetizers and Mains ideas for Valentine's Day.
Plus, a list of divinely rich and decadent Chocolate Desserts for Valentine's Day that will no doubt go down really well. After all, love does go through the stomach too!
I do love everything red and pink and heart-shaped for Valentine's Day, it's cute and romantic and always a good excuse to show your love. My Hidden Heart Loaf Cake and Heart-Shaped Sugar Cookies are other sweet baking ideas.
This Valentine's Day cake pops are actually made with leftover hidden heart cake, since I ended up making 3 loaves that we couldn't have possibly eaten up before they went stale.
It's a really quick treat that can be whipped up in no time, and can be tweaked to your own liking and based on whatever else you have around.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- leftover cake - I used leftover Valentine's Day cake, but you can use any other cake you have: madeira cake, Victoria sponge cake or even lemon drizzle cake
- white chocolate chips - or a block of white chocolate, for coating the cake pops
- sweetened condensed milk - it's the binding agent that holds the cake pops together
Variations
Since my hidden heart cake had a vibrant red heart sponge, the cake pops mixture was redish pink, which was really lovely, a proper Valentine's Day touch.
However, if you don't make this cake, and you use a plain cake for the cake pops, you can get the red mixture by adding some red good colouring to it, I always recommend a paste food colouring, as it's more vibrant and works really well.
If you don't want the cake pops to be heart shaped or you can't find a heart-shaped cookie cutter, you can shape them into balls, they are still amazing!
If you don't have condensed milk, you can use buttercream as a binding agent, however the amount needed will change, so just add a bit at a time until you are happy with that the mixture is sticky enough.
Step-by-step photos and instructions
- cut the cake into cubes and add them to a blender
- blitz until you get crumbs ( see photo 2)
- add the condensed milk and blitz again to get a paste
- line a square baking tray with non-stick paper ( mine is 20 cm, 8 inches in diameter)
- add the cake mixture to it, and press it all down in one even layer
- freeze for 10-15 minutes until you the mixture is hard enough to cut out hearts
- insert an ice cream stick into each heart
- dip each heart is melted chocolate
- decorate with red sponge crumbs or sprinkles
- place on a non-stick paper to set completely
Expert tips
The cake mixture won't hold its shape unless it's either refrigerated or placed in the freezer for long enough to be able to cut out heart shapes, but not too long to be fully frozen.
I find that ice cream sticks work much better than lollipop sticks, as they are sturdier, and they can take the weight of the cake pops better.
If the melted chocolate start to harden before you had a chance to coat every heart, just melt it again, so the pops have a nice smooth coating.
If you choose any decorations for the cake pops, add them as soon as they have been coated in chocolate, once the chocolate sets, they won't stick anymore.
Leave the cake pops to set completely on a non-stick paper, if they are removed too soon, they will stick to the paper and make a mess.
Other cake pops
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Valentine's Day Heart-Shaped Cake Pops
Ingredients
- 500 g leftover cake ( I used leftover hidden heart cake)
- ½ cup sweetened condensed milk (150 g)
- 300 g white chocolate chips
- red sponge crumbs or sprinkles to decorate
Instructions
- Cut the leftover cake into cubes and add them to a blender.
- Blitz until you get breadcrumbs.
- Add the condensed milk and blitz again to get a smooth sticky paste.
- Line a square baking tray ( mine is 20 cm / 8 inches in diameter) with non-stick paper, and add the cake mixture to it, pressing it down well into one even layer.
- Pop it into the freezer for 15 minutes or until the mixture is firm enough to cut out shapes.
- Melt the white chocolate - either in a microwave or in a bowl placed in a colander that sists on top of a pan with simmering water.
- Use a heart-shaped cookie cutter to cut out hearts from the cake mixture.
- Insert an ice cream stick into each heart, then dip it into white chocolate.
- Arrange the cake pops on a large tray lined with non-stick paper, decorate with red cake crumbs or sprinkles, and allow the chocolate to set completely before removing the pops from the paper.
Video
Notes
- The cake mixture won't hold its shape unless it's either refrigerated or placed in the freezer for long enough to be able to cut out heart shapes, but not too long to be fully frozen.
- If you choose any decorations for the cake pops, add them as soon as they have been coated in chocolate, once the chocolate sets, they won't stick anymore.
- Leave the cake pops to set completely on a non-stick paper, if they are removed too soon, they will stick to the paper and make a mess.
Nutrition
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