Red Velvet Cake Pops
My cake pops may not be anywhere close to as cute as Bakerella’s (the cake pop inventor), but this was my first shot at it, so I think I’ll cut myself a little slack. And, they did get many rave reviews, which makes me think I’m definitely on the right track. So don’t worry, even if you have trouble getting the coating smooth, like me, it’d be really hard to make them actually taste bad. And once you sink your teeth into one of these, how smooth the outside is won’t matter one bit.
I’ve been wanting to try them for some time now, and with my little girl’s birthday quickly approaching, I thought maybe I’d need a practice round before the big show. The practice round was definitely needed, and now I feel more comfortable to make them for her special day. The red velvet cake with cream cheese frosting was awesome, but I’m going to give cherry chip cake with cherry frosting a go for her party. One, because they’ll be pink and that will match perfectly with our theme, and, two, that’s my favorite boxed cake mix combo. I can’t wait. Yes, that’s the great thing about cake pops…You can pick any boxed cake and can of frosting combination. So many, many possibilities!
Here’s a look at my cake balls rolled with lollipop sticks inserted. They’re ready to go in the fridge now to chill for awhile:
And this is the coating I used on the outside of the cake pops. Any type of chocolate/candy coating will work, this just happened to be what I could find in my local grocery store. I only melted 3 squares at a time to make sure the coating didn’t harden before I was ready for it:
I would definitely recommend giving cake pops a try. The cake is so moist, and they keep well for several days (in an airtight container at room temperature). If you want more creative decorating ideas, head on over to Bakerella for more inspiration than I even know what to do with.
Red Velvet Cake Pops
recipe from Bakerella
- Ready in 0 Minute.
- Makes: 45 Pieces
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
- 1 16 oz can cream cheese frosting
- 1 package vanilla almond bark
- lollipop sticks
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with cream cheese frosting. Add almost the whole can, mix together, then see if you need the last bit of it.
- Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)
- Melt almond bark in microwave per directions on package. (Usually for 30 second intervals, stirring in between, until fully melted. Also, only melt one piece for this part.)
- Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
- Place them in the freezer for a little while to firm up.
- Once firm, melt more of the almond bark, a few pieces at a time so it is always hot to work with. Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
- Place in a styrofoam block to dry, or on waxed paper.