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Tichanda Thompson's Red Velvet Cake Pops

Tichanda Thompson
Servings: 24
1 to 2 hr

Red Velvet Bites

  • Ingredients
  • step-by-step directions
Tichanda Thompson's Red Velvet Cake Pops
  • For the Red Velvet Cake:
    2 1/2 cups Flour
    1/2 cup Unsweetened Cocoa Powder
    1 teaspoon Baking Soda
    1/2 teaspoon Salt
    1 cup Butter (2 sticks)
    2 cups Sugar
    4 Eggs
    1 cup Sour Cream
    1/2 cup Milk
    1 ounce Red Food Color
    2 teaspoo
  • For the Red Velvet Cake: Preheat oven to 350 degrees. In bowl, combine all dry ingredients (flour, unsweetened cocoa powder, baking soda, and salt), then set aside. In a separate bowl, combine butter and sugar until well mixed.  Stir in eggs one at a time.
  • Mix in half of the dry ingredient mixture, the sour cream, and the  food coloring.  Mix until the color is consistent throughout the mixture. 
  • Add the other half of the dry ingredient mixture and the milk.  Stir thoroughly. Mix in the vanilla. Bake at 350 degrees for about 20 to 25 mins.
  • For the Cake Pops: Bake recipe by scratch (see above) or 1 box red velvet cake mix in a 9" x 13" pan as directed. Let cool completely.
  • Crumble the cake into a large bowl with hands or with a fork. Add a spoonful of ready-made cream cheese frosting to the crumbled cake and mix until thoroughly combined. 
  • Roll the cake mixture into 1 1/2-inch balls (if cake is too dry or won’t form a nice ball , add a little more frosting. Do this until you get a nice consistency. ) Place balls on waxed-paper-covered baking sheets. Cover balls with plastic wrap and place in refrigerator for 15 to 20 minutes.
  • Place 16 ounces candy coating, in a deep, microwave-safe bowl and melt in the microwave, stirring every 30 seconds on 50% power. You can continue to add more candy as you go along. You will have to reheat the candy periodically because it thickens as it cools. Make sure not to over heat – the candy will burn and be unable to use.
  • Take cake balls out of refrigerator and dip lollipop sticks in candy then press halfway through the cake ball. Complete all cake balls and place back into the refrigerator for another 10 to 15 minsutes, until candy is completely dry and the balls are cold and firm.
  • Once pops are set, submerge each cake pop into the melted candy. Be sure to rotate the cake pop so that excess candy can drip into the bowl. If adding sprinkles or any other topping or place on the pop while it is still wet. If adding a decoration with melted candy such as swirls or drizzles, let candy coating dry first.
  • Use a cake pop stand or a block of Styrofoam to stand pops up while they dry. Working in small batches keeping the remaining pops in the refrigerator. (If the cake becomes to soft or warm it will fall off in the melted candy.) Repeat with the remaining cake balls. Let cake pops dry completely. You can also flatten the cake balls and cut them with flower shaped cookie cutters for fun spring shapes, or use a treat bag, ribbon, and custom tags for the perfect party favor!
Similar categories: Desserts Courses & Meals
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