Butterfly Heart Cake Pops Zoom

Butterfly Heart Cake Pops

Butterflies are a sure sign that spring has arrived! And what better way to celebrate the beginning of the season with these cute Butterfly Heart Pops. Easy-to-decorate treats are dipped in Candy Melts and decorated with Ready-To-Use Rolled Fondant.
Makes: Each cake pop serves 1.
Skill Level: Somewhat Easy

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Step 1

In advance: Make wings. Tint 12 oz. each fondant yellow and violet. Roll out 1/16 in. thick. Using large heart Cut-Out, cut two yellow hearts. Trim off 1 in. from point of heart using large round Cut-Out. Cut four violet hearts using smallest heart Cut-Out. Roll two 1/4 in. balls in violet. Let dry overnight on cornstarch-dusted board.

Step 2

Prepare medium cake pops and insert sticks following recipe directions. Chill until firm. Tint portions of melted candy pink and black using candy colors. Dip pops in pink candy; chill until firm in decorating stand. Using melted candy in cut parchment bag, pipe white dot eyes, black dot pupils, pull-out lashes and mouth. Chill.

Step 3

Using sticks, poke two holes in top of pop. Cut two 1 1/4 in. long strips of black licorice; insert in pop for antennae. Attach fondant balls with melted candy. Attach small hearts onto wing shapes with melted candy. Attach wings to pop with melted candy. Chill.

*Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.

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24 ounces Ready-To-Use White Rolled Fondant ((makes 48 treats))



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Garden Candy Color Set ((pink, black))


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White Candy Melts® Candy

Violet Icing Color

Rose Icing Color

Lemon Yellow Icing Color

Golden Yellow Icing Color





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Cake Board

9 x 13 in. Sheet Pan

8 in. Lollipop Sticks

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