Champagne Cake Pops and Bites

Easy Champagne Cake Pops and Bites

I’m a complete sucker for Valentine’s Day. It all began way back in Mrs. Goldberg’s kindergarten class when we got to decorate our Valentine’s Day boxes. We covered those babies with so much glitter and stickers they would have made Lisa Frank proud.

Remember Lisa Frank?

In addition to working tirelessly to transform plain shoeboxes into something that really represented who you were as a budding artist, you had to choose the most perfect valentines to hand out to your friends. Teenage Mutant Ninja Turtles or just something generic like puppies? The struggle was real but I always ended up going with the Ninja Turtles.

Then, of course, came the hard work of figuring out who got which card. Your best friends got the funniest or biggest ones, but what about the cute boy in class? He needed one that said something nice, but not too nice, because you gotta play it cool!

We may have moved past the decorated boxes and perforated valentines, but I’m still all about the ooey, gooey, mushy stuff. Even if you’re not a huge Valentine’s Day fan, who doesn’t love some chocolate-covered strawberries and champagne? Gentlemen (and ladies), take note: these Champagne Cake Pops and Bites use only a handful of ingredients and can be made in about an hour for those of you who might be last-minute planners. You know who you are.

Easy Champagne Cake Pops and Bites

 Happy Valentine’s Day!

Champagne Cake Pops and Bites
Prep time
Cook time
Total time
Chocolate, cake, strawberries, and champagne. All the best treats of Valentine's Day!
  • 1 box cake mix, strawberry or white
  • 12 oz. champagne
  • 3 tablespoons butter, softened
  • 2 cups powdered sugar
  • ⅛ cup champagne
  • 1 package CANDIQUIK, Vanilla or Chocolate
  • Optional: lollipop sticks, styrofoam block (to hold pops upright), sprinkles, and silicone heart molds.
  1. Combine cake mix and 12 oz. champagne (no eggs, oils, or water) and mix well. Bake according to directions.
  2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ⅛ cup champagne.
  3. Crumble cooled cake into a large bowl. Add frosting and mix thoroughly with hands.
To make Cake Pops/Balls
  1. Roll cake and frosting mixture into 1" sized balls. Chill for approximately 30 minutes in the refrigerator.
  2. Melt CANDIQUIK in tray according to package directions.
  3. If making pops, insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have issues with it falling off the stick.
  4. Dip cake pops or balls in melted CANDIQUIK; allow excess coating to drip off and place on wax paper or in the Styrofoam block. Decorate with sprinkles if desired and allow to set.
To make Cake Heart Bites
  1. Melt CANDIQUIK in tray according to package directions.
  2. Spoon a small amount of CANDIQUIK into each mold cavity, rotating to coat the bottom and sides and allow to set.
  3. Press cake mixture into chocolate-coated molds until about ¾ full. Top with additional CANDIQUIK.
  4. Once completely set, pop cake-filled chocolates out of heart mold. Repeat until all cake and CANDIQUIK is gone.


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