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How To Make Valentine's Day Cake Pops | Plate It Perfect

VALENTINE'S DAY IS HERE.. CELEBRATE BY MAKING THESE SIMPLE & DELICIOUS HEART SHAPED CAKE POPS FOR YOUR SPECIAL SOMEONE! On this episode of Plate It Perfect®, Callie shows you how to make a sweet bouquet of cake that will make your Valentine's Day pop! What do you want to see me style next? Let me know in the comments below! Subscribe for new episodes every Wednesday!    / @popkitchen   Recipe: • 1 box red velvet cake mix (and ingredients called for on box like eggs, vegetable oil, and water) • 2 teaspoons vanilla extract (to add to the cake mix) • 1 cup cream cheese frosting • 1 cup white chocolate chips • 3 tablespoons coconut oil, divided • 1 cup pink candy melts • 1 cup red candy melts • Pink and white sprinkles Directions: • Make cake and bake according to box instructions. Allow to cool. • Cut off the outer layer cake to remove any dry areas. • Crumble up your cake into a large bowl. • Add frosting to your crumbled cake and stir everything together until blended and a dough begins to form. • Shape mixture into large balls, then place individually into cake pop molds. Press molds together, and remove excess cake dough with a knife. • Put white chocolate chips and 1 tablespoon coconut oil in a small bowl and microwave for 30 seconds, then stir, then an additional 30 seconds, then stir, then another 30 seconds if needed until creamy. • Dip the top of pop stick into the melted white chocolate and stick in the cake molds. • Place molds in the freezer for 15 minutes. • While molds are setting, prepare chocolate dips. Melt candy melts according to package directions, adding a tablespoon of coconut oil to each, or as needed, to thin chocolate to a dipping consistency. • Dip the chilled cake pops into the white chocolate, covering completely. Allow excess to drip off back into the bowl. Repeat using other colors as desired. • Top with your favorite sprinkles if desired, or drizzle additional melted candy melts on pops. • Place cake pops upright in floral foam or styrofoam to set. • Store cake balls in the fridge in a ziplock bag or airtight container for 4-5 days. Styling Tips: • Cut the dry edges off to keep a consistent texture of the cake • Use molds that have room for the sticks for an easy build • Dipping the sticks in white chocolate will help adhere to the cake • Give enough space in the freezer to keep the sticks straight • Use coconut oil with the candy melts to get the right consistency • Use floral foam to let the pops dry upright • Use parchment paper to transfer the pops so they don’t stick Facebook:   / popkitchenfromparade   Twitter:   / popkitchenamg   Instagram:   / popkitchen   Online: http://parade.com/