Since Valentines is right around the corner, I wanted to share how to make Red Velvet Cake Pops. Cake pops are pretty labor intensive however the results are absolutely fabulous. I went the easy way and made my cake from store bought cake mix but I'll get into that later and I decorated them differently. So you can really play these up as much as you like. The outside of these cake pops are hard from the chocolate candy coating and the interior is moist and taste like Red Velvet cake. These cake pops are not at all hard to make but they will require a bit of time so just follow my tips to get the most perfect Red Velvet Cake Pops! Birthday Cake Pops:
Chocoflan Recipe:
Oatmeal Lace Cookies:
Wellness Drink:
Some of the tools I used for this recipe
Hamilton Beach Hand Mixer: https://amzn.to/2C8VYQr
All Clad Stainless-Steel Set: https://amzn.to/2yvvPrZ
All Clad Saucepan 3qt: https://amzn.to/2EcNVF6
13x9 Baking Dish: https://amzn.to/2O1pteg
Cuisinart Oven Mitts: https://amzn.to/2NHTkU1
Pyrex Mixing Bowl: https://amzn.to/2NXC9mp
Pyrex Bowl 3 Set: https://amzn.to/2RakAgR
Rubber Spatula: https://amzn.to/2Z2o9Jm
Ice cream scoop: https://amzn.to/2KydcLA
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Red Velvet Cake Pop
For the Cake
1 box Red Velvet Box (15.25 oz) plus the ingredients needed on the back of the box
2 tablespoons Cream Cheese Frosting
The Candy Coating
1 12-ounce bag of White Wilton Candy Melts
1 12-ounce bag of Red Wilton Candy Melts
3 teaspoons flavorless oil (1 ½ teaspoon for each batch of candy melts )
Sprinkles (optional)
Extra Items Needed
Cake Pop Sticks (I bought mine from Hobby Lobby)
1 ½ Tablespoon Ice Cream Scoop/Cookie Scoop
Styrofoam (I bought mine from Hobby Lobby)
Prepare and bake the cake according to the package instructions and let it cool down to room temperature (I covered mine with plastic wrap and allowed to cool in the refrigerate overnight).
Cut out the edges and remove the cake from the baking dish and add to a large mixing bowl. Crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
Scoop cake with ice cream scoop/ cookie scoop and press cake into hand and then roll the cake ball with the palm of your hands to smooth any imperfections. Place formed balls on a baking sheet lined with parchment paper.
In a heat safe bowl, melt about 1/4 cup of white candy melts in a microwave. Heat in 30 second intervals to avoid overheating the candy (you can also do this with a double boiler as I have in the video).
Dip the tip of each cake pop stick into the melted candy and poke it into to ball about halfway through. Place each cake pop onto a baking sheet and transfer to the freezer for 20 minutes don’t go over.
Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between (again you can use the double boiler method if you don’t own a microwave). Add the coconut oil to the melts and mix well. If you are using the red candy melts, melt those separately and add the oil into those as well.
Once the cake pops have been in the freezer for 20 minutes (no longer!), dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop, do not swirl (they will pop off), hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
Sprinkle the cake pop right away so that the sprinkles stick to it before the candy hardens and place the stick part inside the styrofoam and allow the candy to harden. Enjoy!
1 Thessalonians 5:18
Give thanks in all circumstances; for this is the will of God in Christ Jesus for you.
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