Description
These pink velvet heart-shaped cake pops with gold leaf accents are a charming, elegant treat perfect for special occasions. They combine a subtle cocoa flavor with cream cheese frosting and a luxurious gold leaf finish.
Ingredients
Scale
- 1 box pink velvet cake mix (or red velvet cake mix with a few drops of pink food coloring)
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pink candy melts or white chocolate with pink food coloring (for dipping)
- Edible gold leaf sheets
- Heart-shaped silicone mold or cake pop molds
- Optional: sprinkles or edible glitter
- Wooden lollipop sticks
- Wax paper or parchment paper
Instructions
- Prepare the pink velvet cake mix according to package instructions (combine cake mix, eggs, oil, and water). Bake in a 9×13-inch pan at 350°F (175°C) for 25-30 minutes. Let cool completely (about 1 hour).
- Crumble the cooled cake into fine crumbs in a large mixing bowl.
- Beat softened cream cheese and butter together until smooth (2-3 minutes). Gradually add powdered sugar and vanilla extract, mixing until combined and thick but spreadable.
- Add frosting to cake crumbs gradually, mixing gently until mixture holds together but is not too sticky. Adjust with more crumbs or frosting as needed.
- Press cake mixture firmly into heart-shaped silicone mold, smoothing tops. Insert wooden stick halfway through each heart. Freeze mold for 30 minutes to firm up. Alternatively, shape by hand into hearts and insert sticks.
- Melt pink candy melts or white chocolate with pink food coloring in microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly to thick but dip-able consistency.
- Remove cake pops from freezer, dip each heart into melted candy coating, letting excess drip off. Place on parchment-lined baking sheet.
- While coating is wet, carefully apply small pieces of edible gold leaf with a dry, clean brush or tweezers.
- Allow cake pops to dry completely at room temperature or in fridge for about 30 minutes before serving.
Notes
Ensure cake is fully cooled before mixing with frosting to prevent soggy pops. Freeze shaped pops before dipping to help coating adhere and prevent falling apart. Use oil-based food coloring for coloring white chocolate to avoid clumping. Handle gold leaf gently to avoid tearing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 165
- Sugar: 18
- Sodium: 110
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: pink velvet cake pops, heart-shaped cake pops, gold leaf cake pops, homemade cake pops, cream cheese frosting, Valentine's Day dessert, bridal shower treats