Valentine’s Day is right around the corner which means it’s time to get creative! What’s better than making your own tasty treat? Anyone can buy the traditional heart shaped, chocolate filled box but what about Valentine’s Day Cake Pops? Let’s get started!
I like to keep my Cake Pops simple, so I typically make vanilla, chocolate, or red velvet. For my Valentine’s Day Cake Pops I chose to make red velvet because I thought it was very appropriate! The color is such a vibrant red it screams Valentine’s Day!
Note: I do use a Babycakes Cake Pop maker – BUT I will instruct how to make these cake pops two ways.
Red Velvet Cake Pops
2 1/2 cups Flour
1 1/2 cups Sugar
1 tsp. Baking Soda
1 tbsp. Cocoa Powder
1 tsp. Salt
1 1/2 cups Vegetable Oil
1 cup Buttermilk
2 tbsp. Liquid Red Food Coloring
1 tsp. Vanilla Extract
1 tsp. Distilled White Vinegar
Note: This is my cupcake recipe but works just the same for Cake Pops.
1. Combine flour, baking soda, cocoa powder, and salt it medium bowl; whisk until well blended.
2. In electric mixer, combine eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar. Mix on medium until well blended.
3. Gradually add flour mixture to wet ingredients. Mix on low speed until smooth, about 2-3 minutes.
USING BABYCAKES CAKE POP MAKER
1. Fill each cake pop mold with about 1 tablespoon of batter.
2. Bake 4-5 minutes. Insert a toothpick to make sure it’s cooked throughout. Should come out clean.
3. Place cake balls on wax paper and chill in refrigerator for a few hours.
USING A CAKE PAN
What you need:
1 can of cream cheese frosting
Cookie sheet (something to place cake balls on)
9X13 cake pan
Aluminum foil or plastic wrap
1. Preheat oven to 350 degrees.
2. Add cake mixture to 9X13 cake pan – cook for 35-40 minutes. Check middle of cake with toothpick to make sure it’s cooked throughout. If toothpick doesn’t come out clean, cook for an additional 5 minutes.
3. When finished, let cake cool completely.
4. Once cake is cool trim edges and throw away. Then begin crumbling cake into small pieces in large bowl (fine consistency).
Note: I use my hands to crumble cake into the fine consistency.
5. Add can of cream cheese frosting to crumbled cake. Blend thoroughly.
6. Roll mixture into 1.25″-1.5″ balls – place on wax paper.
7. Cover balls with aluminum foil or plastic wrap and chill in refrigerator for a few hours.
Frosting Cake Pops
I prefer making my own frosting for cupcakes. However, I believe it’s easier to use store bought canned frosting to frost cake pops.
What you need:
1-2 cans of Cream Cheese Frosting (I bought two to be on the safe side)
1/2 cup Vanilla Chips
1. Spoon frosting into a microwave safe bowl – it’s best to use a deep bowl so cake pop can be fully submerged. Microwave for 1 minute on high.
2. Add 1/2 cup of vanilla chips. Microwave for an additional 15 seconds. Stir to make sure chips are fully melted and smooth.
DIPPING CAKE POPS:
What you need:
1. Remove cooled cake balls from refrigerator.
2. Dip ends of lollipop sticks into melted frosting.
3. Push frosting covered end into cake ball. Now dip cake pop into the melted frosting – straight down and fully submerged. Hold cake pop sideways over frosting and rotate to get excess frosting off cake pop.
Note: You may need to reheat frosting – make sure you stir again.
4. Clean off excess frosting on stick using your finger or cloth.
5. Place (push) lollipop stick into a foam block and let dry – UNLESS YOU’RE DECORATING
IF decorating, make sure you decorate while frosting is still wet then place cake pop in foam block to dry.
I use the Babycake Chocolatier which keeps the frosting warm so you don’t have to keep reheating. I would suggest investing in this if you make cake pops frequently. It makes the process much easier!
I used several different types of sprinkles that I bought from my local grocery store and my local Michaels. This is the fun part. Enjoy it!
Sorry this post was a bit longer than usual. I wanted to make sure I covered each step! Hope this helps. Let me know if there’s anything I didn’t cover or if you have any questions.
– Bayley & Ani