Heart Lollies

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Heart Lollies
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1 hr 50 min.
ready in 2 h. 50 min.
Ready in


For the cake
1 ¼ cups all-purpose flour
1 tsp Baking powder
¾ cup butter (softened)
3 eggs (lightly beaten)
¾ cup superfine caster sugar
vanilla extract
For the cream cheese mixture
½ cup cream cheese
cup powdered sugar
For the coating
1 ⅔ cups white chocolate (chopped)
For the glaze
cup water
2 Tbsps Corn starch
2 Tbsps strawberry jelly crystals
¾ cup light corn syrup
red Food coloring
To decorate
pink Sugar pearls
How healthy are the main ingredients?
cream cheeseegg
Product recommendation
If using a ready made cake: use 500- 600 g plain cake and follow the recipe from step 4.

Preparation steps

For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" square cake tin and line the base with non-stick baking paper.
Put all the cake ingredients into a mixing bowl and beat with an electric whisk until smooth and blended. The mixture should drop easily from a spoon, add a little water if it is too stiff.
Spoon into the tin and bake for 30-35 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the cream cheese mixture: beat the cheese until soft. Gradually sift in the icing sugar, beating until smooth.
Crumble the cake into fine crumbs into a bowl, add the cream cheese mixture and mix to make a moist mixture that sticks together.
Shape the mixture into a 2cm|3/4"thick rectangle on a work surface lightly dusted with icing sugar. Cut out hearts from the cake mixture with a small cutter or card stencil and place on a tray lined with non-stick baking paper. Shape any excess cake mixture to make more hearts. Cover with cling film and chill for about 1 hour until firm.
For the coating: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir gently.
Dip the lollipop sticks into the melted chocolate, then insert a lollipop stick into the cake hearts and dip into the melted chocolate. Stand in a glass or cup and leave to set.
For the glaze: put the water, cornflour and jelly crystals in a pan and whisk until combined. Whisk in the golden syrup and heat gently, whisking constantly. Bring to a boil, then reduce the heat and simmer for 1 minute, whisking until thickened. Remove from the heat and allow to cool.
Spread the glaze over the cake pops and decorate with pink sugar pearls.