Puppy Love Cake Pops

To make puppy face:

Slice thawed pound cake into 1-inch slices.

Cut hearts from slices. I couldn’t quite get two out of each 1 inch slice of cake.

Insert tines of a plastic fork carefully into the top of cake heart to secure and freeze hearts for 15 – 20 minutes.

Mix canned vanilla frosting with 1/4 cup chocolate frosting to make a light brown shade.

Microwave and stir frequently until the texture is lightly whipped cream (20 – 30 seconds) so you can smoothly coat the cake heart and the excess frosting can drip back into bowl. Microwave 5 – 10 seconds more as needed if frosting becomes too thick for dipping.

Place dipped heart on wire rack or wax paper to set.

While frosting is wet, sprinkle a mix of graham cracker and chocolate cookie crumbs on dipped heart; add a red candy nose and attach the Conversation heart for the tongue.

Use dots of vanilla frosting to attach mini chocolate chips for eyes.

To make ears:

Microwave Caramels and / or Tootsie Rolls 3 seconds each, rolling out with a rolling pin between pieces of wax paper into a 2-inch oval.

Cut ovals into teardrop shaped ears with kitchen shears or scissors and use frosting to attach ears to puppy head.

When frosting is set, store cake pops in airtight container until ready to serve.

Serve Puppy Love Pops on a plate of Conversation Hearts for a sweet presentation.