I’m going a little crazy over Valentine’s Day this year and could not be more excited about these adorable and easy to make Shot Through The Heart Cake Pops!

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I’ve been thinking about these pops for a while now.  I took Craftsy’s free Cake Pop class back in October and made Halloween-themed pops for my husband’s office party. They turned out really well and were so much easier to make than I imagined.

I haven’t made any since though, so Valentine’s Day seemed like the perfect occasion to make another batch! At first, I was going to make round cake pops again, but then I thought that hearts would be really cute. My final burst of inspiration was to add an arrow piercing each heart.

To be honest, I wasn’t sure how, or even if, my idea would work. Thankfully, the pops turned out just fine … okay, better than fine. They are just so cute!

These Shot Through The Heart Cake Pops are very easy to make, but they do take a little time. Keep that in mind if you’re making them for a party.

Want to make your own Shot Through the Heart Cake Pops? Here’s what you’ll need to make 25 to 30 cake pops:

• 2 8- or 9-inch baked cake layers, any flavor (I used a chocolate cake mix for my pops.)
• 1/4 to 1/2 cup frosting (You can use homemade frosting or purchased, which is what I used.)
• pink candy melts
• white candy melts
• vegetable shortening
• lollipop sticks
• small ziplock bag
• gold cardstock
• scissors
• glue stick or double-sided tape

Start by putting the cake in a large bowl. Use a fork or your hands to break it into fine crumbs.

Stir the frosting into the cake crumbs, adding just enough to hold the cake together when you roll it into a ball.

To create the hearts, place a heaping tablespoon of cake into your palm and form it into a ball. Flatten out the ball slightly, then pinch one end together to form a point. On the opposite end, press your finger into the ball to create the indentation at the top of the heart. I used a toothpick to refine the shape.

Don’t worry if your hearts aren’t completely perfect, because the candy coating will cover most imperfections.

Smooth out any little bumps, then place the hearts on their sides on a parchment-lined platter or baking sheet. Refrigerate the hearts for 2 hours or freeze for 45 minutes to 1 hour. This will firm up the dough.

Next, you’ll insert the sticks. Use a microwave to melt a few of the candy melts. Dip a lollipop stick into the candy and then insert it into the side of a heart. Wipe off any excess candy around the stick. Repeat with the remaining sticks and then place the hearts in the freezer for 15 minutes.

After 15 minutes, it’s time to cover the pops with the candy melts. I used pink for half of my cake pops and white for the other half. Then I drizzled the pops with the other color.

Pour the candy melts into a small bowl (reserve about 1/3 cup for decorating the pops), and then follow the package directions for melting the candy. When the candy is melted, stir in 2 teaspoons vegetable shortening. This makes the melted candy more fluid and smooth.

Dip each heart into the melted candy. Use a spoon to pour candy over any areas that do not get covered. Gently tap the lollipop stick against the side of the bowl to remove excess candy, and then carefully drag the bottom of the heart across the top of the bowl to catch any drips.

Place the dipped pops back on the tray and repeat with half of the remaining pops. Use the second color for the other half of the pops. (Tip: if your cake is dark like mine, double-dip the pops if the cake shows through.)

Once all of the pops are dipped and the coating has hardened, you’ll decorate them. I melted the reserved candy and placed it in a small ziplock bag. Cover a flat surface with parchment paper, then snip a little corner off the ziplock.

Hold the cake pop in one hand and the ziplock in the other. Quickly drizzle the candy over one side of the pop, then flip it over and do the other side. Start your drizzle off the pop, and it will look a little neater.

I love drizzling the pops like this. It looks super fancy, but it’s really easy to do. If I can do it, so can you … trust me!

Put the decorated pops in the refrigerator. It’s time to work on the finishing touch.

These arrow toppers are so cute and easy to make. Start by cutting out a 1.5-inch wide strip of cardstock. Fold this strip in half lengthwise, then trim the end of the strip on an angle. Cut a 1-inch length from the strip, also on an angle.

Snip parallel lines into the edge of this piece to create the feathers. Repeat with the remaining card stock until you have enough feathers to decorate each cake pop.

Attach the feathers to the end of the lollipop sticks with double-sided tape or a glue stick.

I may be biased, but I don’t think these Shot Through The Heart Cake Pops could get much cuter! Wouldn’t it be fun to surprise someone with these on Valentine’s Day?

These Shot Through the Heart Cake Pops taste great, too! I won’t embarrass myself by telling you how quickly my husband and I gobbled these up. Let’s just say that they didn’t last long!

If you’ve never made cake pops before, definitely take Craftsy’s free Creative Cake Pops class. You’ll learn the basics, plus all sorts of awesome techniques. Check out all of Crafty’s cooking classes while you’re there, too! I’ve also taken Mastering Modern Sauces, which covered everything from from peanut sauce to vinaigrettes to ragus … it was awesome!

Have you ever made cake pops before?

P.S. If you like these Shot Through the Heart Cake Pops, make sure to check out my Pecan Pumpkin Spice Cake Pops and my Easy Cake Pop Tutorial, too!

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