Red Velvet Cake Pops Recipes

RED VELVET CAKE POPS

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.

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.

RED VELVET CAKE POPS

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.

RED VELVET CAKE POPS (4TH OF JULY)

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.

RED VELVET CAKE POPS RECIPE - (4.2/5)

Steps:

• Bake the cake according to the package directions in a 9" x 13" pan. Let the cake cool completely, and then finely crumble it into a large bowl. Add the frosting to the cake crumbs and mix with a fork until fully incorporated. Test the texture of your cake mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If the mixture is too dry, add more frosting. Press the mixture evenly into an 8" x 8" pan and refrigerate for 2 hours. Cut the cake mixture into stars with the cookie cutter. Press the leftover cake into 3/4" high pieces, and repeat by cutting more stars. Place the stars on a parchment paper-lined baking sheet and freeze for 20 minutes. Meanwhile, melt the candy wafers and white chocolate together in a double boiler, then remove the pan from the heat. When the stars have chilled, remove the pan from the freezer. Dip the tips of the lollipop sticks into the white chocolate coating, and then insert them into your stars, making sure not to coat or insert the sticks more than halfway into the center of your cake stars. Place the stars on the baking sheet again and freeze for another hour. Make sure to either keep the white chocolate coating melted while the stars freeze, or reheat once they are done. To coat the cake pops, remove them one a time from the freezer and spoon the coating over the cake to cover the stars completely, keeping the pop over the double boiler the entire time. Gently tap the pop against the side of the double boiler to remove any excess coating, and then add the sprinkles before the coating dries. Stand the cake pops into the Styrofoam block by poking in the end of each stick. Let the pops cool completely, about 5 minutes. Repeat with the remaining pops.