Red Velvet Cake Pops
These easy red velvet cake pops are the perfect bite-sizedtreat! They come together with a simple red velvet cake mix, some homemade cream cheese frosting and chocolate candy melts.
Equipment
- 50 cake pops sticks
- styrofoam blocks or a cake pop stand
- electric mixer
- Food Processor optional
Ingredients
Red Velvet Cake Pops
- 1 red velvet cake mix
- All the other ingredients (eggs, oil, etc.) that your cake mix calls for
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
Decoration
- 24 oz candy melts approximately. You can use white chocolate, dark chocolate or even red chocolate.
- 1-3 Tbsp coconut oil You can also use vegetable oil. Sometimes coconut oil leaves a hint of a flavor of coconut.
Instructions
Bake Cake
- Prepare your red velvet cake mix according to the box instructions. Bake fully and allow it to cool fully before continuing.
Make Red Velvet Cake Balls
- After your cake fully cools, break it into fine, fine crumbs. I like to cut the cake into big chunks and then pulse it in a food processor. Store your crumbs in a large bowl.
- In another large bowl, mix together all of your cream cheese frosting ingredients until smooth. First, mix together the cream cheese and butter until smooth. Then, slowly add the powdered sugar and vanilla. Mix everything until smooth.
- Take about half of your frosting and mix it into your cake crumbs. You want the frosting and cake crumbs to form a sort of cake dough. Keep adding frosting and mixing it into your cake crumbs until your "dough" has the consistency of Play Doh and can be molded into a ball.
- Line a cookie sheet (or other flat plate) with parchment paper.
- Roll your cake dough into 1-inch balls and place them on your lined cookie sheet. You might have to work in batches, depending on how many cake balls you can fit on one tray.
- Place your cookie sheet in the freezer for about 30 minutes to chill. You can do the fridge, but I think it's easier to work with cake balls that are almost frozen.
Decorate Cake Pops
- Melt your chocolate candy melts according to the package instructions (definitely follow those!) in a small bowl. I would work with about 8 ounces of chocolate at a time. If you melt a lot at once, you risk it hardening up again before you can use it all.
- Add a bit of coconut (or vegetable) oil to the candy melts to make them a bit more water-y. It's easier to work with candy melts that have a slightly thinner texture. Mix that oil in really well so you have one consistency for your candy melts throughout.
- Take your cake balls out of the freezer.
- Dip the end of a cake pop stick into the candy melts. Take that end with chocolate on it and stick it into the middle of a semi-frozen cake ball (the chocolate acts like a glue to hold the cake ball on).
- Carefully dip your cake ball on a stick into the melted chocolate and cover it with chocolate. Carefully lift the cake pop out and allow the excess chocolate to drip off back into the bowl of melted chocolate.
- Place your coated cake pop upright in a cake pop stand or some styrofoam to dry. If you're adding sprinkles, add those while your chocolate coating is still wet.
- Optional: I like to melt some red chocolate candy melts (with some extra oil!) and place them in a small icing bottle with a small, plain round tip. Then, I drizzle that chocolate on the outside of my cake pops and stick them upright once more to dry.