Red Velvet Cake Pops
This recipe provides a simple method for making Red Velvet Cake Pops. You combine crumbled cake with frosting, shape them, and dip them in melted white chocolate for a festive look.
Equipment
- Mixing Bowl
- Baking Sheet
- Cake pop sticks
Ingredients
For the Cake Pops
- 1 red velvet cake baked and cooled
- 120 g cream cheese frosting
For the Coating
- 300 g white chocolate melted
Instructions
- Crumble the cooled red velvet cake into a mixing bowl.
- Mix the cake crumbles with the cream cheese frosting until the mixture is cohesive and holds its shape.
- Roll the mixture into small, uniform balls. Place the balls on a baking sheet lined with parchment paper and refrigerate for 60 minutes until firm.
- Dip the tip of each cake pop stick into the melted white chocolate and insert it about halfway into a chilled cake ball. Return to the refrigerator briefly to set the chocolate holding the stick.
- Dip each cake pop completely into the remaining melted white chocolate, allowing excess chocolate to drip off.
- Place the dipped cake pops upright in a holder or on parchment paper. Let the chocolate harden completely before you serve them.
Notes
I refine red velvet recipes because small adjustments make a difference in texture and color. This recipe uses pre-baked cake for speed.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.