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Red velvet heart cake pops
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Prep Time:
40 minutes
Cook Time:
135 minutes
Total Time:
175 minutes
Impress your loved one with adorable red velvet heart pastries.
Ingredients:
  • 180g butter, softened
  • 315g caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 375g self-raising flour
  • 20.00 gm cocoa powder
  • 250ml buttermilk
  • 20.00 ml white vinegar
  • 2.50 gm bicarbonate of soda
  • 20.00 ml Pillabox red liquid food colouring
  • 100g cream cheese, softened
  • 80g icing sugar
  • Icing sugar mixture, to dust
  • 300g red candy melts
  • 9.20 gm vegetable oil, optional
Instructions:
  • Preheat your oven to 180C and prepare a 22cm square cake pan by greasing and lining it with baking paper.
  • Cream together butter, sugar, and vanilla extract using an electric mixer until light and fluffy. Beat in eggs one at a time. Gradually mix in flour, cocoa powder, and buttermilk. Stir in vinegar, baking soda, and food coloring until well combined.
  • Spread the batter evenly in the pan and use the back of a spoon to create a smooth surface. Bake in a preheated oven for 1 hour or until a skewer inserted in the center comes out clean. Let it sit for 5 minutes before transferring to a wire rack to cool completely.
  • Crumble the cake into small pieces and pulse in a food processor until fine crumbs form. Transfer to a bowl. Blend cream cheese and icing sugar in the food processor until smooth.
  • Prepare the oven tray by lining it with baking paper. Sprinkle icing sugar mixture over a clean work surface. Shape the mixture into a 2cm-thick disc and use a 4.5cm heart-shaped pastry cutter to create heart shapes. Arrange them on the lined tray, and if needed, reshape any remaining mixture to make additional hearts. Cover loosely with plastic wrap and refrigerate for 1 hour or until firm.
  • Melt the red candy melts in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and stir with a metal spoon until smooth. Add vegetable oil if needed to adjust the consistency.
  • Coat 1 lollipop stick with chocolate and insert it into the bottom of a heart-shaped cake disc. Place it back on the tray and repeat with the rest of the cake discs.
  • Pour the candy melts over the heart shapes using a spoon. Tap the bowl to remove excess melts and create a smooth surface. Place the hearts on the tray and refrigerate for 15 minutes to set. Repeat this process for the remaining hearts.

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