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Mouthwatering Morsels: Strawberry Sweetheart Cake Pops

Since about 2008, the “cake pop” has made its way into American vocabularies and tummies. Now they’re sold across the country in various bakeries and coffee shops, including Starbucks. This portable treat combines the deliciousness of cake with the handheld convenience of a lollipop. It’s one of the cutest desserts “on-the-go!”

Cake pops are basically balls of cake crumbs covered in a spherical shell of hardened icing. Add a lollipop stick and, voila, you have a cake pop! Cake pops are perfect for Valentine’s day, whether you want to tell that special someone how sweet they are, or for a family baking extravaganza full of decorating and laughter. You’ll have fun making these sweet treats, whoever you make them for!

Mouthwatering Morsels: Strawberry Sweetheart Cake Pops

Strawberry Sweetheart Cake Pops

(makes about 4 dozen cake pops)


  • 1 (18 ounce) package of strawberry cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 (16 ounce) container of strawberry frosting
  • 1 (12 ounce) package of white candy melts
  • Red food coloring
  • 48 lollipop sticks
  • Sprinkles and decorating supplies
  • 2 large pieces of thick Styrofoam


  1. Preheat oven to 350° F.
  2. Prepare cake mix according to instructions, combining your mix with water, oil, and eggs.
  3. Bake in a greased, 9-inch cake pan for 25 minutes or until the cake cooked all the way and moist.
  4. Let the cake cool completely.
  5. Break apart your cooled cake put it into a food processor and pulse until large piece are all broken up and you are left with cake crumbs.
  6. Transfer your cake crumbs to a large mixing bowl.
  7. Add frosting slowly (about a tablespoon at a time) and knead into your crumbs until your crumbs become malleable and unified like clay.
  8. Roll your cake-clay into spheres of about 1-inch in diameter.
  9. Put your cake balls onto a baking tray lined with parchment paper and let them chill in the refrigerator for two hours.
  10. Microwave your candy melts in a glass bowl in 30-second intervals until they are melted.
  11. Remove your chilled cake balls from the fridge.
  12. Dip a lollipop stick into the candy melts and then stick it in the center of a cake ball. Then place it back on the baking tray.
  13. Repeat step 12 until your tray is filled again. Place tray back in the fridge to cool for an hour. This step makes the lollipop stick adhere to the cake, which makes the dipping process easier.
  14. Reheat your candy melts according to step 10. If you want pink cake pops, stir in a few drops of red food coloring to your candy melts.
  15. Dip your cake pops into the candy melts very carefully so that they don’t fall off their stick. Coat the entire cake pop with candy melts until all of the cake is coated.
  16. Coat with sprinkles or your favorite toppings while the coating is still wet.
  17. Place coated cake pops into your Styrofoam to let the coating cool down.

Recipe adapted from Instructables

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