Now that Christmas is over, it’s time to start baking for the next holiday: Valentine’s Day. I tried unsuccessfully at Halloween, and then again at Christmas, to make cake pops by crumbling a cake and mixing it with a dab or two of frosting. I never could get them shaped into symmetrical “pops”, but the kids loved them. (They’re not old enough to know bad cake decorating when they see it.) Then I discovered that Nordic Ware makes cake pop pans. This, I thought, would be foolproof.
I modified the recipe that came with the pan (we like dark chocolate), and it was more like the taste and texture of brownies than cake. The batter filled the small round wells, and it was thick enough to assume the shape of the pop nearly right away. One unexpected drawback: the pop had a slight lip around the middle where the top and bottom of the cake pans met. Because the pops had a solid fudgy or brownie-like consistency, I was able to scrap of the lip that formed around the pop. I’m not sure this will be so easy with cake.
It’s easy enough (well, maybe): Bake the pops, and let them cool. Insert a lollipop or cookie stick in each, then dip in melted pink or red melted candies. Decorate with your favorite Valentine sprinkles.
Next time I might try the Bella cake pop maker. Seems like that might be easy enough for an amateur baker.
Valentine Cake Pops Recipe
- 3/4 cup bittersweet chocolate chips 60% cacao
- 1/2 cup unsalted butter
- 1 cup sugar
- 3 tablespoons dark chocolate cocoa
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- baking spray
- red and pink Wilton Candy Melts
- Lollipop or cookie sticks
- Cake pop pan
- Assorted Valentine sprinkles
Heat oven to 325°F. Lightly spray pan with baking spray; set aside.
In medium saucepan, over low heat, melt chocolate chips and butter together; stir until smooth.Remove from heat and pour into medium bowl. Add sugar and cocoa; mix until blended. Add eggs, one at a time, mixing well after each addition. Add flour and salt; stir until blended.
Spoon batter into bottom half of pans (without holes) filling each well so that it mounds over the top of the pan (batter will be thick and fudgy like brownie batter). Place top half of pan on top and secure with keys.
Bake for 20-25 minutes, until toothpick inserted comes out clean. Cool 5 minutes in pan, remove cake pops from pan and cool completely.
Melt Wilton candy melts in microwave for a few seconds at a time until candy is fluid enough to dip in cake pops.Dip pop in melted candy, then decorate with candy sprinkles. Lay on wax paper until firm.
Recipe NotesRecipe adapted from Nordic Ware Fudgy Cake Pops.