MAKING

Take the cake and crumble it. Now add in the 2-3 tablespoons of white chocolate to it and mix well.

Add more chocolate if needed. We're looking for a dough kind of consistency. Take a little bit of mix and roll between hands, if it rolls well without breaking its ready otherwise add more chocolate for the same.

Refrigerate the mix for 15 mins.

Line a butter paper in a plate and place a small dumpling of the refrigerated mix and cut it using the heart cookie cutter. Now slowly, yet firmly take the heart out and keep aside. Refrigerate the hearts for 10-15 mins.

Take a skewer and dip that in the melted chocolate and skewer that in the heart from bottom and keep the hearts upside down in a plate until they're set(probably 5 mins).

Chocolate works as a glue for sticking the heart to the skewer so be generous there.

Once they're set, dip the heart into the melted milk chocolate, covering the heart all around.

Now tap your wrist from other hand while rotating the skewer so that the excess chocolate drips off from the heart evenly.

Now use a cake pop stand or a styrofoam or a colander so that they can stand and set well.

While the chocolate is not completely set, you can sprinkle in confetti sprinkles or desiccated coconut or heart sprinkles or whatever you like and make the skewer stand in a colander/styrofoam/cake pop stand.

SERVING

Once they are set, you can enjoy as they are or after chilling them.

NOTES

Recipe for my 5" red velvet cake:

1/2 cup flour

1/2 cup sugar

1/4 cup buttermilk (1/4 cup milk + few drops lemon juice mixed and kept for 5 mins)

1/8 cup oil

1 tsp cocoa

1/4 tsp baking powder, baking soda

1/2 tbsp liquid red food color

Mix the wet and dry ingredients separately. Add in the wet to the dry in 2 alternations folding well and after everything is well mixed, transfer to a lined 5" square cake pan and bake for 15-20 mins in 180 C or in a cooker which has 2 cups salt, a wire stand and has been preheated for 5 mins with the salt covered.