Ingredients

• 48 uncoated cake balls
• Wax paper
• Baking sheet
• Cookie cutter with a straight edge
• 48 oz (1.4 kg) white candy coating
• A deep, microwave safe plastic bowl
• 48 lollipop sticks
• 96 red candy hearts
• 48 red mini M&M’s
• Red coloured cocoa butter
• A small paintbrush
• Toothpicks
• Styrofoam block

To decorate
1 Remove the cake balls from the refrigerator and shape them, one at a time, into small squares to form the shape of a box. You can use wax paper to aid in shaping the sides.

2 Take each side of your cake ball and slide it on a wax paper covered baking sheet. Rotate and repeat for each side to help create a flat surface. In addition, you can use the flat side of a metal cutter to cut off any rounded excess and to help form straight edges.

3 After shaping, put the shaped cakes in the freezer for about 15 minutes to firm up again for dipping. Once they are firm, transfer them to the refrigerator. Remove a few at a time for dipping, keeping the rest chilled.

4 Melt the candy coating in a microwavesafe plastic bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping.

5 One at a time, dip about 1⁄2 in (12 mm) of the lollipop stick into the melted candy coating and insert the stick straight into the bottom of the box shape, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess.

6 While the coating is wet, place two candy heart sprinkles on their sides, with pointed ends facing each other on top of the pop. Leave room to place a mini M&M’s candy in between. Tilt the hearts up to form the shape of a bow before the coating sets. Let dry completely in a Styrofoam block.

7 Heat the red cocoa butter in the microwave following the directions on the bottle. Pour a little into a small dish. Paint ribbons on sides and tops of the cake pop with a brush.

8 Let the cake pops dry in the Styrofoam block.