Valentine Cake Pops



Valentine Cake Pops


Items needed:

1 (16.5-ounce) Box Duncan Hines Red Velvet Cake Mix

2/3 cup Cream Cheese Frosting

1 bag Vanilla Candy Wafers

2 (14-ounce) bags Colored Candy Wafers (Pink, White or Red)

Vegetable Oil

Valentine Sprinkles

Lollipop Sticks

Treat bags

Ribbon

Large piece of Styrofoam 

Foil

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set 

aside. Prepare and bake red velvet cake according to package directions. Remove from oven
and let cool completely. Break apart cake and place in a large bowl, then crumble completely.

 Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a
small amount of vanilla candy wafers in a small bowl, set aside. Roll cake into golf ball size balls
.
Dip tip of lollipop stick into melted candy, then insert a little ways into the ball. Lay flat on pan.

 Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often 

to continue use. Place in the fridge for 1 hour. Just before removing from fridge, melt ½ of a 

bag of the desired candy color wafers and 1 teaspoon vegetable oil in a small narrow bowl in 

the microwave, stirring every 30 seconds until completely melted. Remove 5 cake pops at a 

time from the fridge. Dip most of the cake pop in the melted candy. Use a spoon to drizzle the

candy coating near the stick, making sure to coat the cake ball with the coating. Use your 

finger to remove excess melted candy from near the stick. Top with sprinkles and place in 

styrofoam. Continue to dip in batches of 5 and melt candy wafers as needed to continue use. 

Save leftover hardened candy in bowl, set aside. Let cake pops sit overnight to set. Reheat 

leftover hardened candy in bowl and use to seal any cracks in coating. Place back in styrofoam

 to harden. Place a treat bag over each cake pop and tie with ribbon.

*You will need to use 1 teaspoon vegetable oil for each ½ bag of candy wafers.



Image and recipe used with permission from In the Kitchen with Azure.
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