Instructions
Step 1: Crumble the baked vanilla cake into fine crumbs in a large bowl.
Step 2: Add the vanilla frosting and mix until the texture resembles soft dough.
Step 3: Roll the mixture into evenly sized balls and place them on a parchment-lined tray.
Step 4: Freeze the cake balls for 20–30 minutes until firm.
Step 5: Melt the pink candy melts with the coconut oil in a microwave-safe bowl, stirring until smooth.
Step 6: Dip the tip of each lollipop stick into the melted candy and insert it halfway into each cake ball.
Step 7: Dip each cake pop fully into the melted pink chocolate, gently tapping off the excess coating.
Step 8: Decorate immediately with white chocolate drizzle, sprinkles, and heart-shaped candies before the coating sets.
Step 9: Stand the cake pops upright in a foam block or cake pop stand to dry completely.
Step 10: Serve once the coating has hardened fully.
Storage and Reheating Tips
Store the cake pops in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week if needed, but allow them to come to room temperature before serving.
Keep the cake pops away from heat or direct sunlight to prevent the coating from melting.
Cake pops can also be frozen for up to 2 months in a sealed container.
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