Puppy Love Cake Pops for Valentine’s Day

Use frozen pound cake and a heart cookie cutter to share some puppy love and make irresistible cake pops the kids will love for Valentine’s Day!

When my copy of Cupcakes, Cookies & Pie, Oh, My! arrived I couldn’t wait to play

with the fun ideas in this book.

Karen Tack & Alan Richardson’s third book does not disappoint!

 “Two million copies later, the New York Times best-selling authors of Hello, Cupcake! and What’s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats.

But they don’t stop at cupcakes. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. There’s something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store.”

My book came the day after Valentine’s Day so I dog-eared :) the Puppy Love Pops page right away.

I’m sharing a sweet idea for a cake pop before February slips away~

using candy conversation hearts I picked up on sale after Valentine’s Day.

Ingredients needed for Puppy Love Pops:

Frozen Sara Lee Pound Cake, family size, thawed

1 can each Vanilla & Chocolate Frosting

 Crushed Graham Cracker & Chocolate Cookie Crumbs

Kraft Soft Caramels and / or Tootsie Rolls for ears

Conversation Hearts for tongues

Red Candy (Red Hots or M&M’s) for noses

Mini Chocolate Chips for eyes (not pictured)

Plastic Forks for serving

2 inch Heart-shaped Cookie Cutter

Cut hearts from thawed Sara Lee pound cake.

I couldn’t quite get two out of each 1-inch slice of cake.

Insert tines of a plastic fork (carefully to prevent breaking heart)

into the top of cake heart to secure and freeze hearts for 15 minutes.

Mix canned vanilla frosting and ¼ cup chocolate frosting to make a light brown shade; microwave and stir frequently until the texture is lightly whipped cream ( 20 – 30 seconds) so you can smoothly coat the cake heart and the excess frosting can drip back into bowl. You can microwave  5 – 10 seconds more as needed if frosting becomes too thick for dipping (as it is here when I was busy taking photos).

While frosting is wet, sprinkle graham cracker and chocolate cookie crumbs on dipped heart . . .

Add a red candy nose and attach the candy heart for the tongue to wet frosting.

Microwave Caramels and Tootsie Rolls 3 seconds each, rolling out with a rolling pin between pieces of wax paper into a 2-inch oval. Cut ovals into teardrop shaped ears with kitchen shears or scissors and attach ears with frosting.

Use dots of vanilla frosting to attach

mini chocolate chips for puppy eyes.

Alternatively, use fruit chews such as Tootsie Rolls, Laffy Taffy, Starburst in strawberry,

cherry and watermelon flavors, to create puppy tongues instead of Conversation Hearts.

Microwave chews using same method as with puppy ears and cut chews into tongue shape.

There are lots of fun techniques and treats in this book! I’ve just never been able to resist puppies

and I was able to share them with two adorable girls who can’t resist them either. :)

“To all the folks who never pass a bakeshop, a candy store, or a cookie aisle without feeling the urge to go in, to anyone who sees treasure in putting a smile on someone’s face, and to everyone clever enough to realize that the kitchen is the very best place to play, this book is for you.”

Print Recipe

Puppy Love Pops for Valentine’s Day

Share some puppy love with a sweet cake pop for Valentine's Day.

Prep Time1 hour hr

Cook Time0 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake pop, canned frosting, kid's dessert, Sara Lee pound cake, Valentine's Day

Servings: 8 cake pops

Equipment

• 2-inch Heart-shaped Cookie Cutter
• Plastic Forks, one per puppy cake pop

Ingredients

• 1 Frozen Sara Lee Pound Cake thawed
• 1 can Vanilla Frosting
• 1 can Chocolate Frosting
• 2 Graham Crackers crushed into crumbs
• 2 Chocolate Cookies crushed into crumbs
• Kraft Soft Caramels or Tootsie Rolls for ears, 2 per puppy
• Conversation Hearts for tongues, 1 per puppy
• Red Candy Red Hots or M&M’s (for noses, 1 per puppy)
• Mini Chocolate Chips for eyes, 2 per puppy

Instructions

To make puppy face:

• Slice thawed pound cake into 1-inch slices.
• Cut hearts from slices. I couldn’t quite get two out of each 1 inch slice of cake.
• Insert tines of a plastic fork carefully into the top of cake heart to secure and freeze hearts for 15 – 20 minutes.
• Mix canned vanilla frosting with 1/4 cup chocolate frosting to make a light brown shade.
• Microwave and stir frequently until the texture is lightly whipped cream (20 – 30 seconds) so you can smoothly coat the cake heart and the excess frosting can drip back into bowl. Microwave 5 – 10 seconds more as needed if frosting becomes too thick for dipping.
• Place dipped heart on wire rack or wax paper to set.
• While frosting is wet, sprinkle a mix of graham cracker and chocolate cookie crumbs on dipped heart; add a red candy nose and attach the Conversation heart for the tongue.
• Use dots of vanilla frosting to attach mini chocolate chips for eyes.

To make ears:

• Microwave Caramels and / or Tootsie Rolls 3 seconds each, rolling out with a rolling pin between pieces of wax paper into a 2-inch oval.
• Cut ovals into teardrop shaped ears with kitchen shears or scissors and use frosting to attach ears to puppy head.
• When frosting is set, store cake pops in airtight container until ready to serve.
• Serve Puppy Love Pops on a plate of Conversation Hearts for a sweet presentation.

Notes

• Alternatively, use fruit chews such as Tootsie Rolls, Laffy Taffy, Starburst in strawberry, cherry and watermelon flavors to create puppy tongues instead of Conversation Hearts. Microwave chews using same method as with puppy ears and cut chews into tongue shape.
• Use scraps of pound cake for a trifle or layered dessert.

Find 14+ recipes to make your Valentine’s Day extra sweet,  HERE.

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