Red Velvet Cake Pops
Valentine's Day is just around the corner and I have the recipe just for you: Red Velvet Cake Pops! This recipe is really versatile because it can be given as gifts at work, school, community organizations or your sweetheart. This perfect little nuggets of Red Velvet Cake wrapped in almond bark are undeniable one of my favorite dessert recipes. This recipe is adapted from Bakerella's Red Velvet Cake Balls. I hope that you enjoy and Happy Valentine's Day!
Prepare box cake mix as instructed, adding the vanilla extract and red food coloring. Bake in a 13x9x2 pan. Once baked, cool completely on a wire rack.
After cake is cooled completely, dump into a large bowl. Using a handheld mixer, mix the cake until the crumbles are homogenous. Once thoroughly mixed, add the vanilla frosting. Mix the cake and the frosting together with your hands until well mixed.
Using a mini (25 mm) ice cream scoop, scoop the cake mixture into about quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours (at least for 2 hours).
Melt almond bark in a tall, slender glass in microwave per directions on package (about 30 second intervals). Dip a lollipop stick in the melted almond bark. Push the stick 1/2 through a cold cake pop. One all of the cake balls have sticks, chill for about 10 minutes.
Next, dip the pop in the melted almond bark and allow any excess to drip off the pop before inverting it in the styrofoam block. If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries. Allow the almond bark to harden for about 5 minutes.
Cook's Notes:
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Red Velvet Cake Pops
Prep Time: 1 hour, 30 minutes Cook Time: about 23-28 minutes
Difficulty: Easy Yields: About 45-50 cake pops
Ingredients/Supplies:
- 1 box red velvet cake mix (I used Duncan Hines)
- 1 teaspoon vanilla extract
- 1 ounce bottle red food coloring
- 1 (16 ounce) can vanilla frosting (I used Duncan Hines)
- 1 package almond bark (vanilla and/or chocolate)
- 50 (4 inch) lollipop sticks
- Sprinkles, for decorating
- Craft foam
Prepare box cake mix as instructed, adding the vanilla extract and red food coloring. Bake in a 13x9x2 pan. Once baked, cool completely on a wire rack.
After cake is cooled completely, dump into a large bowl. Using a handheld mixer, mix the cake until the crumbles are homogenous. Once thoroughly mixed, add the vanilla frosting. Mix the cake and the frosting together with your hands until well mixed.
Using a mini (25 mm) ice cream scoop, scoop the cake mixture into about quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours (at least for 2 hours).
Melt almond bark in a tall, slender glass in microwave per directions on package (about 30 second intervals). Dip a lollipop stick in the melted almond bark. Push the stick 1/2 through a cold cake pop. One all of the cake balls have sticks, chill for about 10 minutes.
Next, dip the pop in the melted almond bark and allow any excess to drip off the pop before inverting it in the styrofoam block. If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries. Allow the almond bark to harden for about 5 minutes.
Cook's Notes:
- Make sure your styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!
- If you want to change up the color of the candy coating, I suggest using candy melts. They can be found in lots of different colors at Hobby Lobby and Michaels.
- Make sure balls are tightly packed and look smooth with no cracks.
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