Description
These Valentine’s Cake Pops combine moist cake, sweet frosting, and a smooth chocolate coating. They are perfect for parties, lunchboxes, or simply enjoying at home!
Ingredients
Scale
- 2 cups leftover cake scraps
- ¼ cup assorted sprinkles
- ¼ cup frosting (buttercream or cream cheese)
- 6 oz white candy melts or white chocolate
- 12 lollipop sticks
- Valentine’s sprinkles or melted candy coating in pink and red for decorating
Instructions
- Mix cake scraps, frosting, and sprinkles until well blended.
- Roll mixture into 1-inch balls and chill.
- Melt the white candy melts or white chocolate according to package directions.
- Insert lollipop sticks into each chilled cake ball.
- Dip cake pops into melted chocolate, tapping off excess.
- Decorate with sprinkles and let set.
Notes
Store cake pops in an airtight container for up to 3 days at room temperature.
For longer storage, refrigerate for up to a week or freeze for up to 3 months.
A touch more frosting can help if the mixture is too dry.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 12mg