- Serves: makes 24 presents
- Cook Time: 10 minutes
- Prep Time: 1 hour 30 minutes
- Effort: easy
For the cakes:
- 700 g cakes, or any simple sponge, blitzed into crumbs in a food processor
- 175 g ready made buttercream
For the decoration:
- 700 g white cooking chocolate
- 48 heart shaped sweets
- 24 circular sweets, such as mini M&Ms or Smarties
- red writing icing
Tips and Suggestions
If you aren't able to find heart shaped sweets or mini M&Ms, why not make your own bow with coloured fondant icing or red liqourice
See how to make perfect cake pops in Bakerella's cake pop gallery
1. Mix together the cake and buttercream until thoroughly combined. The mixture should be moist enough to roll in to a 4cm ball and still hold a round shape. Place the balls onto a baking tray lined with greaseproof paper and let them rest for about 20 minutes before chilling. You can place them in the freezer for 15 minutes to harden - you want the balls firm but not frozen. Once firm, move the balls to the refrigerator.
2. Remove the cake balls from the refrigerator and shape them, one at a time, into small squares to form the shape of a box. You can use the flat side of a metal cutter to cut off any rounded excess and to help form straight edges.
3. After shaping, put the shaped cakes in the freezer for about 15 minutes to firm up again for dipping. Once they are firm, transfer them to the refrigerator. Remove a few at a time for dipping, keeping the rest chilled.
4. Melt the white chocolate in a microwave-safe plastic bowl. The coating should be about 7.5cm deep for easier dipping. One at a time, dip about 12 mm of the lollipop stick into the melted chocolate and insert the stick straight into the bottom of the box shape, pushing it no more than halfway through. Dip the cake pop into the melted coating and tap off any excess.
5. While the coating is wet, place 2 candy heart sprinkles on their sides, with pointed ends facing each other on top of the pop. Leave room to place a mini M&Ms candy in between. Tilt the hearts up to form the shape of a bow before the coating sets. Let dry completely in an upturned colander.
6. Heat the red cocoa butter in the microwave following the directions on the bottle. Pour a little into a small dish. Paint ribbons on sides and tops of the cake pop with a brush.
7. Repeat with the rest of your presents and let the cake pops dry completely.
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