Red Carpet Red Velvet Popcorn Recipes

"RED CARPET" RED VELVET POPCORN

Steps:

• Line a sheet tray with parchment paper and set aside.
• Place the popcorn in a large bowl. Place the frosting in a microwave-safe bowl and heat for 30 seconds until it turns into a thick glaze.
• Pour the frosting over the popcorn and gently fold together until all of the popcorn is evenly coated. Add 1 cup of the cake crumbs and gently fold. Turn the coated popcorn out onto the lined sheet tray and smooth out in a single layer. Sprinkle with the remaining cake crumbs. Let sit at room temperature until the frosting is set, about 30 minutes.

RED CARPET COCKTAILS

Steps:

• Simmer 3/4 cup pomegranate juice and 1/4 cup sugar in a small skillet until reduced by half, about 5 minutes. Stir in a dash of orange-flower water; let cool to room temperature. Pour 1 to 2 teaspoons of the syrup into each of 6 flutes. Add a splash of gin and top with champagne; stir gently.

RED VELVET CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.