Heart shaped cake pops

Crumble your cake using a food processor or a stand mixer for at least 3 minutes. If your cake is very moist, the cake may begin to make a play-doh like consistency without the addition of whipped cream frosting.

Once the cake is fully crumbled, add your whipped cream 1 tablespoon at a time, fully mixing for 1 full minute after each addition. Continue until the consistency resembles play-doh. It should easily be rolled into a ball without cracking or falling apart. If it does, add more cream.

Knead the dough a few times, and roll it out to a 1/2 inch thickness. Cut out your heart shapes using the cookie cutter, carefully pushing the shape out of the cutter. Place the hearts in the refrigerator for 30 minutes or the freezer for 10 minutes.

This can be done the night before and left in the refrigerator overnight. Let the hearts sit out at room temperature for 5 minutes before dipping. You want them cool to the touch, but not very cold.

Place the dark chocolate into a microwave safe bowl. Microwave at 50% power for 30 seconds. Stir until the bowl is no longer hot. Repeat this process until the chocolates are melted.

Dip and decorate your cake pops. Then dip the end of your stick into the melted chocolates and insert into the bottom of the heart using a slight spinning motion. Dip into the chocolate, fully submerging. If the heart falls off the stick at this point, the stick may have not been inserted far enough into the heart. You can also let the melt set and act as a glue before dipping the heart.

Gently tap off any excess chocolate and drizzle heart sprinkles. Place into a stand (styrofoam blocks or thermokal work well) and let it set.

Once it is set, serve to enjoy!