Red Velvet Cake Pops 4th Of July Recipes

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RED VELVET CAKE POPS (4TH OF JULY)



Red Velvet Cake Pops (4th of July) image

Start this project at least the day before you need them, and set aside at least a few hours for rolling and dipping. You will need a package of 50 paper sucker sticks and a styrofoam block. If you need to add more melted candy to your bowl, do not put un-melted candy in with the melted candy and re-heat it, it will overcook the candy. Rather, melt the new candy and then pour it into the already melted candy.

Provided by SashasMommy

Categories     Dessert

Time 2h40m

Yield 48 serving(s)

Number Of Ingredients 7

1 (18 ounce) box red velvet cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
12 ounces ready-made cream cheese frosting (3/4 of a can)
2 (24 ounce) packages kroger brand vanilla candy coating
red white and blue candy sprinkles

Steps:

  • You will need a package of 50 paper sucker sticks and a styrofoam block.
  • Bake cake according to directions on package. Let cool completely.
  • Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It's easiest to use hands).
  • Refrigerate for 30 minutes to 2 hours until firm enough to roll.
  • Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
  • Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
  • Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
  • Dip ball in melted candy coating until the candy touches the stick.
  • Carefully shake off excess and sprinkle with candy sprinkles.
  • Stand upright in styrofoam block.
  • Substitute different types of cake, frosting and candy coating for different flavors.

Nutrition Facts : Calories 200.1, Fat 12.1, SaturatedFat 6.1, Cholesterol 17.6, Sodium 43.7, Carbohydrate 21.6, Fiber 0.1, Sugar 21.2, Protein 2.1

RED VELVET CAKE POPS



Red Velvet Cake Pops image

Give these Red Velvet Cake Pops to your valentine... or just someone you think is swell! The bright red color and red sprinkles give Red Velvet Cake Pops some fun and romantic personality.

Provided by My Food and Family

Categories     Recipes

Time 2h40m

Yield 56 servings, 1 cake pop each

Number Of Ingredients 8

1 pkg. (2-layer size) chocolate cake mix
1 bottle (1 oz.) red food coloring (about 2 Tbsp.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
2 pkg. (4 oz. each) BAKER'S White Chocolate
1 Tbsp. shortening, divided
2 Tbsp. red sprinkles

Steps:

  • Prepare cake batter as directed on package; stir in food coloring. Bake as directed on package for 13x9-inch cake. Cool completely.
  • Crumble cake into large bowl. Mix cream cheese and sugar until blended. Add to cake crumbs; mix well. Shape into 56 (1-inch) balls. Freeze 10 min.
  • Melt semi-sweet chocolate, then white chocolate as directed on packages; pour each into separate medium bowl. Immediately add 1-1/2 tsp. shortening to chocolate in each bowl; stir until shortening is completely melted and mixture is well blended.
  • Cover rimmed baking sheet with waxed paper. Remove cake balls from freezer in small batches. Insert lollipop stick into center of each ball. Dip, 1 at a time, into one of the melted chocolate mixtures, turning to evenly coat each ball with chocolate, then place, stick side up, on prepared baking sheet and top with sprinkles.
  • Refrigerate 15 min. or until firm.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 11 g, Protein 2 g

RED VELVET CAKE POPS



Red Velvet Cake Pops image

Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 46

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

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.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg

RED VELVET CAKE POPS



Red Velvet Cake Pops image

Make and share this Red Velvet Cake Pops recipe from Food.com.

Provided by Pam101

Categories     Dessert

Time 1h

Yield 30-40 Pops, 30-40 serving(s)

Number Of Ingredients 3

duncan hines red velvet cake mix
8 ounces cream cheese
10 ounces bar chocolate (white, dark, or milk)

Steps:

  • After the cake has been cooled place it into a stand mixer.
  • Add the cream cheese.
  • Mix on medium until combined.
  • Spray a baking sheet with nonstick cooking spray.
  • Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
  • Melt the chocolate over a double boiler.
  • Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
  • Place it into the cake ball.
  • Repeat until all balls have a stick.
  • Dip each pop into the chocolate and let the extra chocolate drip off.
  • Repeat.
  • Place in freezer until ready to serve.
  • Best served with coffee and frozen.

Nutrition Facts : Calories 73.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 8.3, Sodium 26.6, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.7

RED, WHITE AND BLUE CAKE POPS



Red, White and Blue Cake Pops image

Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.

Provided by By Arlene Cummings

Categories     Dessert

Time 3h

Yield 40

Number Of Ingredients 8

1 box Betty Crocker™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker™ Whipped frosting (any flavor)
1 bag (14 oz) candy melts (any flavor)
1 teaspoon shortening
Craft sticks (flat wooden sticks with round ends)
Betty Crocker™ assorted candy sprinkles
Block of white plastic foam

Steps:

  • Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
  • With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
  • When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
  • Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
  • When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Nutrition Facts : ServingSize 1 Serving

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