Description

There’s something magical about the smell of cake baking — warm, sweet, and instantly comforting. These Heart Cake Pops take that comforting feeling and turn it into something extra fun: cute little heart-shaped treats coated in smooth candy and sprinkled with edible glitter. They look fancy, but they’re actually super easy to make. If you can crumble cake and mix frosting, you can make these!

Ingredients

2 cups crumbled cake
(Vanilla, chocolate, red velvet — anything works! Day-old cake is ideal.)
2–3 tbsp frosting
(Start with 2 tbsp and add more only if needed.)
1 ½ cups candy melts
(White, pink, or red — your choice!)
Lollipop sticks
Edible glitter
(Must be labeled edible.)
Optional: Heart-shaped silicone mold

Instructions

1. Mix the Cake Dough

In a bowl, mix the cake crumbs and 2 tbsp frosting.
Squeeze a little in your hand — if it holds together, it’s ready.
If too dry, add a tiny bit more frosting.

2. Shape the Hearts

Roll about 1.5 tbsp of mixture into a ball.
Gently pinch the bottom to make a point and press the top to make a heart.
OR press the mixture into a heart-shaped mold.
Place on a parchment-lined tray.

3. Chill the Shapes

Freeze for 15–20 minutes, or refrigerate for 30 minutes.
This helps the pops stay firm for dipping.

4. Melt the Candy Coating

Microwave candy melts in 30-second bursts, stirring between each round.
If too thick, stir in 1 tsp coconut oil or shortening.

5. Insert the Sticks

Dip the tip of a stick into the melted coating.
Push it gently into the base of a chilled heart.
Let it sit for 1 minute so the “glue” sets.

6. Dip & Glitter

Dip each pop fully into the melted coating.
Lift, gently tap your wrist to remove excess, and quickly sprinkle with edible glitter while still wet.

7. Let Them Set

Stand the pops upright in a styrofoam block, jar of sugar, or pop stand.
Let them dry for about 15 minutes.

Notes

Cold centers = fewer pops falling off sticks.
Use a deep cup for dipping so the coating goes on smoothly.
Avoid adding too much frosting — it makes pops heavy and mushy.
Don’t skip the chill step! It’s the secret to perfect dipping.