This post may contain Affiliate Links, which means we may receive a commission if you click a link and purchase something. Please check our Disclosure Policy for more details.
These heart cake gems or candy coated cake truffles, are a simple treat, that are every bit beautiful and delicious! You only need some cake scraps, extra frosting and candy melts or chocolate!
If you’re looking for a fun project for Valentine’s Day or a special occasion treat, these heart cake gems are a such a fun and simple project!
Anything with candy melts used to intimidate me. I had this awful luck with candy melts always seizing.
After experimenting on and off for a few months, I finally figured out the process, and these heart cake gems were too much fun for me not to share.
Check out the tutorial below for all the steps and tips to make them yourselves!
Tools & Ingredients
For this, you’ll need a few items:
- Crumbled Cake – Cake scraps, 4-6 cupcakes, or a 6-inch cake layer will be enough for 6-8 cake gems
- 1/3 cup of frosting – Either homemade or store-bought will work, or you can use cream cheese instead.
- Geometric Heart Silicone Mold – I got this one from Amazon. You could also use it to make some cute heart shaped hot chocolate bombs!
- Candy Melts or White Chocolate – I used pink and green candy melts here, along with a Lindt White Chocolate Bar
- Food Safe Paint Brushes – these are helpful to spread the chocolate evenly in the mold, but a small spoon can work too.
- To decorate – optional items:
- Sprinkles – these heart-shaped sprinkles are a fun addition to this!
- Edible Gold Leaf – adds a sophisticated look to this project, if you’re making it for a special occasion like a bridal shower!
- Luster dust or edible gold spray is another alternative to add a touch of sparkle!
How to make Cake Gems
#1: Crumble cake and mix frosting (or cream cheese)
Crumble the cake you plan to use.
Then mix in some frosting. For a 6-inch cake, you’ll need about 1/3 cup of frosting. Mix in the frosting. Test the mixture by taking a small portion and rolling it into a ball. If it holds its shape then it is ready. If not, add more frosting until the cake comes together.
#2: Melt Candy Melts
You can either use white chocolate or coloured candy melts.
It’s easiest to melt the white chocolate or coloured candy melts in the microwave.
Place the candy melts or chocolate in a heat proof bowl (minus about 2 tablespoons). Make sure that there is no water or any moisture in the bowl or the utensils you are using.
If you are melting the chocolate in the microwave, here are the steps:
- Melt the chocolate on 50% power for 30 seconds
- Stir the chocolate
- Return to the microwave and melt the chocolate again at 50% for 30 seconds (or 15 seconds for white chocolate)
- Stir again.
- If the chocolate has mostly melted, add the reserved chocolate, to the bowl and stir until all the chocolate has fully melted
- If the chocolate has not fully melted, return to the microwave for 15 seconds increments at 50% power until melted.
#3: Coat the mold and let firm
Using a spoon or a food-safe brush, pour some of the melted chocolate in the mold, and spread the chocolate so the mold is fully covered in chocolate.
If you want a marble effect, pour smaller amounts of different color melted chocolate, and blend it together with a food safe paintbrush
Wipe off any excess chocolate on the corners.
Place in the fridge for 10-15 minutes until fully firmed. If you notice any holes in the chocolate at this point, coat with additional chocolate and return to the fridge for another 10-15 minutes.
#4: Add in cake mixture
Once coated and firm, add about 1 tablespoon of the cake mixture and press it into the mold. Make sure not to overfill it so you have a little space to seal it with more chocolate.
Place into the fridge for about 10 minutes now.
#5: Final Coat to Seal
Spoon more melted chocolate or candy melts on the top of the mold. Use a spatula or back of a spoon to spread it on to seal the back.
If it doesn’t look perfect don’t worry.
#6: Remove Excess Chocolate and Chill
Wipe off any excess around the edges and place mold in the fridge for about 30 minutes until everything is firm.
#7: Remove from mold
Once firmed in the fridge, carefully peel the chocolate gem from the mold.
At this point you can clean up the edges with a peeler to remove any frayed edge.
#8: Decorate the Heart Gems
Decorate the cake gems with a drizzle of white chocolate and your favourite sprinkles. You can also use gold or silver leaf, as well as some gold spray or lustre dust!
A few tips for Cake Gems
- Use either white chocolate or candy melts for this project. If using white chocolate, you will need to temper it properly. A digital thermometer will be useful. Candy melts are another option, and they are easier to work with.
- Make sure the molds, all bowls and utensils are free of any lint and moisture before starting the project. Moisture can cause the candy melts or chocolate to seize.
- If you are using white chocolate, make sure to color white chocolate with an oil based color. I have in the past been able to use gel color like Americolor in white chocolate. I would add the color after melting the chocolate. But it might still seize.
- If candy melts seize, you may be able to save them with a touch of coconut oil.
- A 6-inch cake layer is likely enough for 6-8 cake gems.
More Ideas
Experiment with different mold shapes
There are lots of different shapes of cake gems available. Experiment with different cakes and sizes. I love silicone molds as they are the easier to work with.
Or use this process for regular cake truffles, if you do not want to purchase a mold. Roll portions of the cake into a ball, and dip it in chocolate or melted candy melts.
Add different colors
Instead of solid one color, mix multiple colors of candy melts for a marble look for the cake gems.
Filling Ideas
There are so many different filling combinations that can be fun to experiment with for this baking project!
Some ideas are:
- Cookie Dough Pops: use edible cookie dough with melted chocolate or another frosting flavor.
- Chocolate Lover: Chocolate cake with chocolate ganache frosting
- Red velvet: use red velvet cake with cream cheese frosting
- Cookies and Cream: using crushed oreo cookies and vanilla frosting
- Spiced Cake Gem: vanilla cake with cinnamon and cream cheese frosting for a
- PB&J: Use vanilla cake, with peanut butter and jam instead of frosting
- Birthday Cake: Vanilla cake, with cream cheese frosting and sprinkles
If you make your own heart cake gems using this tutorial, I’d love to see them!
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more dessert inspiration!
Heart Shaped Cake Gems
Ingredients
- 6 inch cake layer or 4-6 cupcakes
- ⅓ cup buttercream frosting or cream cheese
- 150 g white chocolate or candy melts colors to match your theme.
Decorate:
- Sprinkles
- Edible Gold Leaf
- Luster dust or edible gold spray
Instructions
- Crumble cake into smaller pieces. Add in frosting.
- Mix in the frosting until fully incorporated. Test the mixture by taking a small portion and rolling it into a ball. If it holds its shape then it is ready. If not, add more frosting until the cake comes together.
- Place the candy melts or chocolate in a heat proof bowl (minus about 2 tablespoons). Make sure that there is no water or any moisture in the bowl or the utensils you are using.
- To melt the chocolate, melt the chocolate on 50% power for 30 seconds. Stir the chocolate. Return to the microwave and melt the chocolate again at 50% for 30 seconds (or 15 seconds for white chocolate). Stir again. If the chocolate has mostly melted, add the reserved chocolate, to the bowl and stir until all the chocolate has fully melted. If the chocolate has not fully melted, return to the microwave for 15 seconds increments at 50% power until melted.
- Using a spoon or a food-safe brush, pour some of the melted chocolate in each of the molds. Spread the chocolate using a spoon or food safe paintbrush, so the mold is fully covered in chocolate.
- Wipe off any excess chocolate on the corners. Place in the fridge for 10-15 minutes until fully firmed.
- Remove from the fridge. If you notice any holes in the chocolate at this point, coat with additional chocolate and return to the fridge for another 10-15 minutes.
- Once coated and firm, add about 1 tablespoon of the cake mixture and press it into the mold. Make sure not to overfill it so you have a little space to seal it with more chocolate. Place into the fridge for about 10 minutes now.
- Spoon more melted chocolate or candy melts on the top of the mold. Use a spatula or back of a spoon to spread it on to seal the back.
- Wipe off any excess around the edges and place mold in the fridge for about 30 minutes until everything is firm.
- Once firmed in the fridge, carefully peel the chocolate gem from the mold. At this point you can clean up the edges with a peeler to remove any frayed edges.
- Decorate the Heart CakeGems with a drizzle of white chocolate and your favourite sprinkles. You can also use gold or silver leaf, as well as some gold spray or lustre dust for extra sparkle!
- These cake gems will keep at room temperature for 2-3 days.
Some cake shows through even after spooning chocolate over in the end. And letting it set. Cake sponge from bottom side is a bit see through. Help.
And my geo heart doesn’t cut through so perfectly in a half it breaks
Maybe try adding less cake in the middle so that the chocolate has more space in the mold? For the chocolate, is it sticky when it’s done? Depending on the type of chocolate you’re using, you might need to temper it. Candy melts don’t need to be tempered. Hope that helps!
Should the cake be cooled before incorporating the frosting and then placing it into the mold?
hello! yes, the cake should be completely cold before adding to the mold. In fact, I recommend making it a day in advance.
I made these for the first time this weekend and they turned out pretty good. I just need a little more practice to perfectcthem. Thank you so much,
I really enjoyed these.
Hello. If I have 100 of these to make can I freeze them 2 week before please?